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Epicurious
Bon Appétit

Mango Toast with Hazelnut-Pepita Butter

By Chris Morocco
Image may contain Plant Dish Food and Meal
Photo by Alex Lau

Savory fruit toast is the new avocado toast. Other combinations we’re crushing on: lemony yogurt with cucumbers, almond butter and pears.

Recipe information

  • 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

Special Equipment

A spice mill or mortar and pestle

Preparation

  1. Step 1

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

    Step 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.

    Step 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.

    Step 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.

TagsToastSandwichHazelnutNutPumpkin SeedSeedDried FruitFruitMangoStone FruitSnackStarterBreakfastBrunchVegetarianDairy FreeQuickEasyOven BakeFood ProcessorBon Appétit

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