INGREDIENTS
1 cup
blanched hazelnuts
1 cup
pumpkin seeds
1 serving
kosher salt
1/4 cup
freeze-dried blueberries
2 tsp
mild pepper flakes
4 slices
sourdough bread
2 tbsp
olive oil
2 larges
mangoes
1 serving
honey
1 serving
flaky sea salt
1 serving
mortar and pestle