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Ham-and-Cheese Tartines

  • servings: 6




  • 1/2 pound Gruyere 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 a round loaf
  • 4 ounces cooked ham, cut into 12 slices
  • 3 to 4 red radishes, very thinly sliced


  1. Step 1

    Preheat oven to 400 degrees. In a food processor, pulse half the Gruyere cheese and all the cream cheese until smooth, about 30 seconds. Transfer mixture to a small mixing bowl. Fold in the thyme, and season with salt and pepper. Set aside.

  2. Step 2

    Place bread on a baking sheet, and toast in center of the oven, flipping halfway through, until golden brown on both sides, about 12 minutes.

  3. Step 3

    Spread reserved cheese mixture on each slice of toast, dividing evenly, and sprinkle with remaining Gruyere. Place 2 slices of ham on each toast. Arrange radishes on top, and serve.

Martha Stewart Living, May 2003



Reviews (1)

  • GaleS 18 Jul, 2008