Mango Toast with Hazelnut-Pepita Butter

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Mango Toast with Hazelnut-Pepita Butter

The new avocado toast...


1 cup blanched hazelnuts

1 cup raw pumpkin seeds (pepitas)

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, plus more for drizzling

2 large ripe mangoes, peeled, sliced

Honey (for serving)

Flaky sea salt


1. Preheat oven to 300°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 20–25 minutes.

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.

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.

4. Finely grind blueberries, red pepper flakes, and a pinch of kosher salt in a spice mill or with mortar and pestle.

5. 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.


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