This recipe works equally well with other cheeses: Try a mild fontina or Comté in place of the Gruyère.
Recipe information
Yield
makes 6
Ingredients
1/2 pound Gruyère cheese, grated on the large holes of a box grater (about 2 cups)
1/2 pound cream cheese
2 teaspoons fresh thyme leaves
Coarse salt and freshly ground pepper
6 slices (1/2 inch thick) sourdough bread, cut from an oval loaf
4 ounces cooked ham, cut into 12 slices
3 to 4 red radishes, very thinly sliced
Preparation
Step 1
Preheat the oven to 400°F. In a food processor, pulse half the Gruyère cheese and all the cream cheese until smooth, about 30 seconds. Transfer the mixture to a small mixing bowl. Fold in the thyme, and season with salt and pepper. Set aside.
Step 2
Place the bread on a baking sheet, and toast in the middle of oven, flipping halfway through, until golden brown on both sides, about 12 minutes.
Step 3
Spread the reserved cheese mixture on each slice of toast, dividing evenly, and sprinkle with the remaining Gruyère. Place 2 slices of ham on each toast. Arrange the radishes on top, and serve.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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