Squirrels Acorn Hoard Platter (Print)

An autumn-inspired platter with roasted acorns, nuts, dried fruits, cheeses, and fresh rosemary sprigs.

# Components:

→ Roasted Acorns

01 - 1 cup raw shelled, leached, and dried acorns
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon smoked paprika

→ Platter Components

05 - 1/2 cup toasted hazelnuts
06 - 1/2 cup toasted walnuts
07 - 1/2 cup dried cranberries
08 - 1/2 cup dried apricots, halved
09 - 1/2 cup seedless red grapes
10 - 1/4 cup pumpkin seeds
11 - 3.5 ounces aged cheddar, cubed
12 - 3.5 ounces brie or camembert, sliced
13 - 1 small apple, cored and sliced
14 - 1 tablespoon fresh rosemary sprigs, for garnish

# Method:

01 - Set the oven to 350°F (175°C) to prepare for roasting the acorns.
02 - In a bowl, combine the shelled, leached, and dried acorns with olive oil, sea salt, and smoked paprika. Toss to evenly coat.
03 - Spread the seasoned acorns evenly on a baking sheet and roast for 15 to 20 minutes, stirring halfway through, until golden and aromatic. Allow to cool completely.
04 - On a large serving platter, arrange the roasted acorns, toasted hazelnuts, toasted walnuts, dried cranberries, dried apricots, seedless red grapes, pumpkin seeds, cubed cheddar, sliced brie or camembert, and apple slices in an appealing manner.
05 - Finish by garnishing the platter with fresh rosemary sprigs and serve immediately.

# Expert Advice:

01 -
  • Whimsical autumn flavors
  • Perfect for fall gatherings
02 -
  • Acorns must be properly leached to remove bitterness and natural toxins see reputable guides for safe preparation
  • Swap cheeses for your favorites or use vegan alternatives for a plant based platter
03 -
  • Ensure acorns are fully leached to avoid bitterness and toxins
  • Use a mix of cheeses and fruits to balance flavors and textures
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