No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Ham-and-Cheese Tartines

  • Servings: 6
Ham-and-Cheese Tartines

Source: Martha Stewart Living, May 2003


  • 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. 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. 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. 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.

Reviews (1)

  • GaleS 18 Jul, 2008


Related Topics