Squirrels Acorn Hoard Platter (Print)

Whimsical autumn platter with roasted acorns, nuts, dried fruits, and forest-foraged flavors.

# Components:

→ 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, for garnish

# Directions:

01 - Set the 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. Toss to coat evenly.
03 - Spread the seasoned acorns on a baking sheet and roast for 15 to 20 minutes, stirring once halfway through, until they turn golden and emit a fragrant aroma. Allow to cool completely.
04 - Arrange the roasted acorns, toasted hazelnuts, toasted walnuts, dried cranberries, dried apricots, seedless grapes, pumpkin seeds, cubed cheddar, sliced brie or camembert, and apple slices artistically on a large serving platter.
05 - Decorate the display with fresh rosemary sprigs and present immediately.

# Chef Secrets:

01 -
  • Whimsical autumn-inspired 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
  • Swap cheeses for your favorites or use vegan alternatives for a plant-based platter
03 -
  • Make sure acorns are well-leached to prevent bitterness
  • Use fresh rosemary sprigs to enhance aroma and presentation
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