|2||avocado — stoned|
|150 g||roquefort cheese — or blue cheese|
|30 ml||fresh chillies — 573|
|8||bread — slices|
|1||red onion — strips|
|salt and freshly ground black pepper — to taste|
Mash avocado and blue cheese.
Drizzle with olive oil.
Brush bread with a little olive oil and toast on both sides.
Spread avocado mixture thickly on 4 slices of toasted bread.
Grill until cheese melts.
Cover with remaining slices of toast.
Garnish with salad and onion.
Season lightly, add a sprinkling of wine vinegar and drizzle with olive oil.