These tartines -- ham and cheese; tomato, olive, and chevre; and Nicoise with tuna and egg -- are made with toasted sourdough bread, which can stand up to the toppings. This recipe works equally well with other cheeses: Try a mild fontina or Comte in place of the Gruyere.

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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

  • 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.

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