Squirrels Acorn Hoard Platter (Printable)

Autumn-inspired platter with roasted acorns, toasted nuts, dried fruits, cheeses, and fresh rosemary garnish.

# What Goes In:

→ 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 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

# How to Make It:

01 - Set oven to 350°F.
02 - In a mixing bowl, combine leached and dried acorns with olive oil, sea salt, and smoked paprika. Toss to coat evenly.
03 - Spread the acorns in a single layer on a baking sheet and roast for 15 to 20 minutes, stirring halfway through until golden and aromatic. Allow to cool completely.
04 - Arrange roasted acorns, toasted nuts, dried fruits, fresh grapes, pumpkin seeds, cheeses, and apple slices artistically on a large serving platter.
05 - Decorate with fresh rosemary sprigs and serve immediately.

# Expert Advice:

01 -
  • Whimsical autumn flavors
  • Perfect centerpiece 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
03 -
  • Properly leach acorns to avoid bitterness and toxins
  • Pair platter with a crisp Riesling cider or sparkling water
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