Ham and cheese tartines

This recipe works equally well with other cheeses: Try a mild fontina or Comte in place of the Gruyere.

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 an oval loaf

4 ounces cooked ham, cut into 12 slices

3 to 4 red radishes, very thinly sliced

• Preheat the oven to 400F. In a food processor, pulse half the Gruyere 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.
• 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.
• Spread the reserved cheese mixture on each slice of toast, dividing evenly, and sprinkle with the remaining Gruyere. Place 2 slices of ham on each toast. Arrange the radishes on top, and serve.

MAKES 6