Mango Toast with Hazelnut-Pepita Butter
A gourmet toast featuring homemade hazelnut-pepita butter topped with fresh mango slices, spiced with a unique blend of freeze-dried blueberries and mild red pepper flakes. This luxurious breakfast or snack combines sweet, nutty, and slightly spicy flavors.
Ingredients
- •1 cup blanched hazelnuts
- •1 cup raw pumpkin seeds (pepitas)
- •1 pinch Kosher salt
- •¼ cup freeze-dried blueberries
- •2 teaspoons mild red pepper flakes (such as Aleppo-style or Urfa pepper)
- •4 slices sourdough bread, toasted
- •2 tablespoons extra-virgin olive oil
- •2 whole large ripe mangoes
- •2 tablespoons honey
- •1 pinch flaky sea salt
- •1 piece spice mill or mortar and pestle
Cooking Instructions
- 1.
Preheat oven to 300°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 20-25 minutes.
25 min
- 2.
Meanwhile, toast pumpkin seeds on a separate baking sheet, tossing once, until just beginning to brown in a few spots and very fragrant, 14-16 minutes.
16 min
- 3.
Let hazelnuts and pumpkin seeds cool. Purée in a food processor until a smooth paste forms (this will take several minutes and you will need to scrape down sides a few times.) Taste and season hazelnut-pumpkin seed butter with kosher salt.
10 min
- 4.
Drizzle toast with 2 Tbsp. oil and spread 2 Tbsp. hazelnut-pumpkin seed butter over each. Top with mango; drizzle with honey and oil. Sprinkle with blueberry-red pepper mixture and sea salt.
5 min
