An autumnal platter with roasted acorns, mixed nuts, dried fruits, and cheeses, perfect for fall entertaining.
# 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 for garnish
# Step-by-Step Guide:
01 - Set the oven to 350°F (175°C) to prepare for roasting.
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 seasoned 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 fully.
04 - On a large serving platter, artistically arrange roasted acorns, toasted hazelnuts and walnuts, dried cranberries and apricots, seedless grapes, pumpkin seeds, cheeses, and apple slices.
05 - Decorate the arrangement with fresh rosemary sprigs and serve immediately to preserve freshness.
