Squirrels Acorn Hoard Platter (Print Version)

An autumn-inspired platter combining roasted acorns, nuts, dried fruits, and cheeses for seasonal enjoyment.

# What You'll Need:

→ Roasted Acorns

01 - 1 cup raw acorns, shelled, leached, and dried
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 oz aged cheddar, cubed
12 - 3.5 oz brie or camembert, sliced
13 - 1 small apple, cored and sliced
14 - 1 tablespoon fresh rosemary sprigs for garnish

# Steps to Follow:

01 - Set oven temperature to 350°F (175°C).
02 - In a mixing bowl, combine leached and dried acorns with olive oil, sea salt, and smoked paprika; toss to coat evenly and spread on a baking sheet.
03 - Roast the acorns for 15 to 20 minutes, stirring once halfway through until golden and aromatic; remove and allow to cool completely.
04 - Arrange roasted acorns, toasted hazelnuts and walnuts, dried cranberries and apricots, seedless grapes, pumpkin seeds, cubed cheddar, sliced brie, and apple slices gracely on a large serving platter.
05 - Decorate with fresh rosemary sprigs and serve immediately to maintain optimal freshness.

# Additional Tips::

01 -
  • Autumn-inspired festive flavors
  • Perfect for fall gatherings
02 -
  • Acorns must be properly leached to remove bitterness and natural toxins (see reputable guides for safe preparation) Substitute with roasted chestnuts if acorns are unavailable
  • Swap cheeses for your favorites or use vegan alternatives for a plant-based platter
03 -
  • Ensure acorns are leached properly to avoid bitterness
  • Mix and match nuts and cheeses to suit your taste
Return