the fresh, juicy mango with roasted, crunchy pecans is the perfect combination for a summer Monday morning breakfast.
(serves 4 & takes 20 minutes)
1 cup pecans, chopped
¼ cup fresh blueberries
2 tsp red pepper flakes
flaky sea salt
4 slices your favorite bread, toasted
2 tbsp extra-virgin olive oil + more for drizzling
½ cup yogurt (my favorite is siggi's)
2 large ripe mangoes, peeled & sliced
honey, for drizzling
1. preheat oven to 300°F. on a rimmed baking sheet, toast pecans 18 minutes. let cool.
2. meanwhile, with the back of a spoon, mash blueberries, red pepper flakes, & a pinch of salt. drizzle toasts with 2 tbsp oil & spread 2 tbsp yogurt over each. top with mango. drizzle with honey & oil. scatter with blueberry mixture, pecans, & sea salt.