Autumn-inspired platter featuring roasted acorns, mixed nuts, dried fruits, cheeses, and fresh rosemary garnish.
# 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
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)
# How To Make:
01 - Preheat the oven to 350°F (175°C).
02 - In a mixing bowl, toss the leached, dried acorns with olive oil, sea salt, and smoked paprika until evenly coated. Spread them in a single layer on a baking sheet.
03 - Roast acorns for 15 to 20 minutes, stirring halfway through to ensure even browning, until golden and fragrant. Remove from oven and let cool completely.
04 - Arrange the roasted acorns, toasted hazelnuts and walnuts, dried cranberries and apricots, seedless red grapes, pumpkin seeds, cubed cheddar, sliced brie or camembert, and apple slices attractively on a large serving platter.
05 - Garnish the platter with fresh rosemary sprigs and serve immediately.
