Mango Toast With Hazelnut-Pepita Butter

• 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
• A spice mill or mortar and pestle

1. Preheat oven to 300u0b0F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 20-25 minutes.
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.
3. Let hazelnuts and pumpkin seeds cool. Puree 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.
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.

blanched hazelnuts, pumpkin seeds, kosher salt, blueberries, red pepper, bread, extravirgin olive oil, mangoes, honey, salt, a spice mill

Taken from www.epicurious.com/recipes/food/views/mango-toast-with-hazelnut-pepita-butter (may not work)