A delicious and original toast, combining the sweetness of mango, the crunch of hazelnut and pumpkin seed butter, and a spicy blueberry touch.
Ingredients
- 120 g blanched hazelnuts
- 140 g raw pumpkin seeds (pepitas)
- to taste kosher salt
- 30 g freeze-dried blueberries
- 2 tsp mild chili flakes (like Aleppo or Urfa)
- 4 slices sourdough bread
- 2 tbsp extra-virgin olive oil
- 2 pieces large ripe mangoes
- to serve honey
- to serve fleur de sel (or flaky sea salt)
Method
- Preheat the oven to 150 °C.
- Roast the hazelnuts on a baking sheet until golden, 20 to 25 minutes.
- Roast the pumpkin seeds on another baking sheet until fragrant and lightly browned, 14 to 16 minutes.
- Let the hazelnuts and seeds cool, then process them into a smooth paste in a food processor. Season with salt to taste. Set the resulting butter aside.
- Finely grind the freeze-dried blueberries, chili flakes, and a pinch of salt in a spice grinder or a mortar. Set aside.
- Toast the slices of sourdough bread.
- Drizzle each toast with a little olive oil and spread generously with the hazelnut and pumpkin seed butter.
- Arrange the mango slices over the butter.
- Drizzle with honey and a little olive oil.
- Sprinkle with the blueberry-chili mixture and finish with a pinch of fleur de sel.
Nutrition
Per serving
- Energy
- 377.8 kcal
- Protein
- 8.61 g
- Carbohydrate
- 29.02 g
- Fat
- 26.46 g
- Fibre
- 5.66 g
- Calcium
- 53.88 mg
- Iron
- 1.59 mg
- Magnesium
- 62.92 mg