Mango Toast with Homemade Hazelnut Butter

Makes 4


  • Preheat the oven to 300°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 20–25 minutes.
  • Let hazelnuts 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 butter with kosher salt.
  • Finely grind blueberries, red pepper flakes, and a pinch of kosher salt in a spice mill or with mortar and pestle. Drizzle toast with 2 Tablespoons oil and spread 2 Tablespoons hazelnut butter over each. Top with mango; drizzle with honey and oil. Sprinkle it with blueberry–red pepper mixture and sea salt.

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