Squirrels Acorn Hoard Platter (Printable)

A fall platter with roasted acorns, nuts, dried fruits, cheeses, and fresh rosemary for seasonal gatherings.

# What You 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

# Directions:

01 - Preheat the oven to 350°F (175°C) to prepare for roasting the acorns.
02 - Combine the 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 halfway through until golden and aromatic. Allow to cool completely.
04 - Arrange the roasted acorns, toasted nuts, dried fruits, seedless grapes, pumpkin seeds, cheeses, and apple slices attractively on a large serving platter.
05 - Decorate the platter with fresh rosemary sprigs and serve immediately.

# Expert Advice:

01 -
  • Autumn-inspired flavors perfect for seasonal gatherings
  • Combines nuts, fruits, and cheese for variety and texture
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 thoroughly leached to avoid bitterness and toxins
  • Use a variety of nuts and fruits for balanced texture and flavor
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