Squirrels Acorn Hoard Platter (Printable)

Autumn-inspired platter with roasted acorns, nuts, dried fruits, cheeses, and fresh herbs.

# 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 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

# Method:

01 - Set oven temperature to 350°F (175°C).
02 - Combine leached and dried acorns with olive oil, sea salt, and smoked paprika in a mixing bowl.
03 - Spread seasoned acorns evenly on a baking sheet and roast for 15 to 20 minutes, stirring once halfway to ensure even browning; allow to cool completely before assembling.
04 - Artfully arrange roasted acorns, toasted nuts, dried fruits, grapes, pumpkin seeds, cheeses, and apple slices on a large serving platter.
05 - Top the arrangement with fresh rosemary sprigs and present immediately.

# Expert Advice:

01 -
  • Seasonal fall flavors
  • Easy to prepare and assemble
02 -
  • Acorns must be properly leached to remove bitterness and natural toxins
  • Substitute with roasted chestnuts if acorns are unavailable
03 -
  • Ensure acorns are thoroughly leached to avoid bitterness and toxicity
  • Mix different textures on the platter for balanced flavors
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