6 thick slices sourdough bread, toasted
6 slices leftover Easter ham (about 4.5 ounces)
8 ounces Gruyère, grated (about 2 cups)
3 teaspoons fresh oregano
Kosher salt, freshly ground black pepper
Preheat broiler. Line a rimmed baking sheet with aluminum foil.
Spread each toast with Bellisari’s Blue Cheese, Honey & Shallot Spread, then top each with 1 ham slice. Top evenly with Gruyère and oregano and season with salt and pepper. Arrange toasts on prepared baking sheet and broil until cheese is toasted and bubbling, 3–4 minutes. Serve hot.