Creamy Rye Toast with Blueberries & Seeds
Toasted Danish rye bread topped with creamy spread, fresh fruit, and crunchy seeds—a Scandi breakfast or light dinner that comes together in 10 minutes. Tangy, nutty, and totally Instagram-worthy.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
lightfreshscandinavianvegetarianvegetariancrispycreamycrunchy
Ingredients
- 4 slices rugbrød (Danish rye bread) or dark rye bread
- ½ cup cream cheese, softened
- 1 cup fresh blueberries
- ½ medium fruit mango, sliced thin
- ¼ cup raw pumpkin seeds
- 1 tbsp honey
Instructions
- 1
Toast the rye bread slices until edges are crispy and the surface looks dry, about 3 minutes.
- 2
Spread 2 tablespoons of softened cream cheese on each warm toast slice, letting it soften slightly.
- 3
Top each slice with blueberries and mango slices, dividing evenly.
- 4
Sprinkle pumpkin seeds over the fruit, then drizzle with honey.
- 5
Serve immediately while the bread is still warm.
Tools you’ll need
- toaster
- small spreading knife
- cutting board
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