Heat the olive oil in a frying pan. Add
the nettles and cook for 1 min until wilted.
Allow to cool for 1 min, then roughly
chop. Add to a bowl with the crème
fraÎche, mustard and half the blue
cheese. Stir in seasoning and set aside.
Heat the grill and lightly toast the bread
on both sides. Divide the nettle and
cheese mix between the toasts then pile
on the remaining cheese and grill until
golden and bubbling. Serve immediately.