Whimsical autumn platter combining roasted acorns, nuts, dried fruits, and cheeses for seasonal snacking.
# Needed Ingredients:
→ 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)
# Preparation Steps:
01 - Set the oven temperature to 350°F (175°C) to prepare for roasting.
02 - In a mixing bowl, combine the leached and dried acorns with olive oil, sea salt, and smoked paprika until evenly coated.
03 - Spread the acorns on a baking sheet in a single layer and roast for 15 to 20 minutes, stirring halfway through, until golden and aromatic. Allow to cool completely.
04 - Arrange roasted acorns, toasted hazelnuts and walnuts, dried cranberries, dried apricots, seedless grapes, pumpkin seeds, cheeses, and apple slices artistically on a large serving platter.
05 - Top with fresh rosemary sprigs for garnish and serve immediately.
