Whimsical fall platter with roasted acorns, toasted nuts, dried fruits, cheeses, and fresh rosemary garnish.
# What you'll need:
→ Roasted Acorns
01 - 1 cup raw acorns, shelled, leached, and dried
02 - 1 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp 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 oz aged cheddar, cubed
12 - 3.5 oz Brie or Camembert, sliced
13 - 1 small apple, cored and sliced
14 - 1 tbsp fresh rosemary sprigs for garnish
# Directions:
01 - Preheat the oven to 350°F.
02 - In a mixing bowl, toss leached and dried acorns with olive oil, sea salt, and smoked paprika until evenly coated.
03 - Spread the seasoned acorns on a baking sheet and roast for 15 to 20 minutes, stirring once halfway through, until golden and aromatic. Allow to cool completely.
04 - Arrange roasted acorns, toasted hazelnuts, toasted walnuts, dried cranberries, dried apricots, seedless red grapes, pumpkin seeds, cubed aged cheddar, sliced Brie or Camembert, and apple slices attractively on a large serving platter.
05 - Decorate the platter with fresh rosemary sprigs and serve immediately.
