Preheat the convection oven to 170 degrees celcius.
Cut with a serrated knife the brioche bread roll in the length by 4.
Spread the top with a hefty low of fig chutney.
Cut the tomatoes into slices and lay it on the fig chutney.
Cut the red onion into paper-thin rings and spreads them over the tomato slices.
Take the Cheese Crumbles and finish the roll with a full hand crumbles.
Bake off on a paper in a baking dish on 170 degrees celcius for 15 minutes.
Garnish with Cress oro other germ types.