To make the chilli jam, heat the vegetable oil in a small frying pan, add the spring onion and sauté until soft. Add the garlic and chilli and cook gently for one minute. Preheat the grill to high.
Add the tomato paste, ground ginger, soft brown sugar and wine and simmer gently for six minutes, or until thick and sticky.
For the crostini, place the Stilton on the griddled ciabatta and put under the grill for two minutes.
To serve, slide the ciabatta slices onto a plate and drizzle over the chilli jam.