Stilton and Spinach Bruschetta

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  1. Wash, stem and chop spinach or arugula. Steam briefly until wilted.  Drain.
  2. Spread a layer of Maille Hollandaise sauce on Swedish Krisprolls.
  3. Add a bit of the steamed spinach
  4. Top with a thin slice of Stilton
  5. Serve

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