Mango Toast with Homemade Hazelnut Butter
- Blanched hazelnuts
- Freeze-dried blueberries
- Mild red pepper flakes
- Sourdough bread
- Flaky sea salt
- Kosher salt
- Extra-virgin olive oil
- 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.