Recipe: Chef Peter’s Blueberry, Blue Cheese & Basil Crostini with Honey & Papaya Pequin Passion Sauce

Our friends Zeke and Laci in Atlanta shared this recipe with us, which comes courtesy of their pal and neighbor Chef Peter. It’s an elegant crostini dish, with the bread topped simply by a handful of quality ingredients. The joy here is how it all works beautifully as a whole but that you also can taste both the outright flavors and the nuances of those ingredients individually with each bite. (We particularly like how the chili in our Papaya Pequin Passion sauce lingers in the mouth after the fact. Yum!) We’ve found this dish to be a great passed appetizer at a cocktail party as well as a an easy-to-put-together accompaniment to a casual glass of port, fruity red wine or sweet Riesling.

Here’s what we did:


4 slices of French bread, about 1/2-inch thick
3 tablespoons fresh blueberries
2 tablespoons blue cheese, cubed or in large crumbles
1 teaspoon of honey
1 teaspoon of Papaya Pequin Passion
1 teaspoon of fresh thai basil, chiffonade into 1/8-inch ribbons


Toast the bread slices to your liking. We just toasted them softly, so the outside had a little crunch to it but the inside stayed soft and chewy — about 3 minutes total in the toaster oven.

Once toasted, spread the bread out on a serving platter or plate.

Cover each piece with four to five blueberries, scattered about. Fill in the gaps between the berries with three or four pieces/chunks of blue cheese.

Sprinkle the basil slices evenly over the crostini. Then, using a spoon, drizzle the honey over the bread so it covers everything evenly in an elegant stream (it will accent each bite differently, depending on what it’s covering). Then do the same with the Papaya Pequin Passion sauce.

Serve and enjoy.