INGREDIENTS
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About 2 tablespoons butter, at room temperature
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8 relatively thick slices sourdough or pain au levain bread
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4 ounces fromage blanc
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4 ounces Gruyère cheese, coarsely grated (you could swap Comté or Swiss)
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4 ounces Cheddar cheese, coarsely grated (up to you how sharp a Cheddar)
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4 ounces Havarti cheese, coarsely grated