• Chorizo sausage
  • French bread stick (baguette)
  • Blue cheese, softened
  • Large pimento-stuffed green olives, quartered
  • Cut a chorizo sausage into 1cm-thick slices. Heat olive oil in a frying pan. Add the chorizo and cook until golden. Preheat grill on high. Cut a French bread stick (baguette) into 1cm-thick slices. Toast under grill until golden. Top with softened blue cheese, chorizo slices and large pimento-stuffed green olives, quartered.