Mango Toast With Hazelnut-Pepita Butter Recipe

Name: Mango Toast With Hazelnut-Pepita Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup blanched hazelnuts; 1 cup raw pumpkin seeds (pepitas); Kosher salt; 1/4 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; A spice mill or mortar and pestle

Servings: persons

1 cup blanched hazelnuts
1 cup raw pumpkin seeds (pepitas)
Kosher salt
1/4 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
A spice mill or mortar and pestle

1
Preheat oven to 300u00b0F. 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. Puree 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 spice mill or with mortar and pestle. 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.

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup blanched hazelnuts, 1 cup raw pumpkin seeds (pepitas), Kosher salt, 1/4 cup freeze-dried blueberries, and more.

Yes, Mango Toast With Hazelnut-Pepita Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mango Toast With Hazelnut-Pepita Butter

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