Mango Toast with Hazelnut-Pepita Butter
Mango Toast with Hazelnut-Pepita Butter is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Preheat oven to 300°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 300°F.
Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 20–25 minutes.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.