To make a delightfully different yet comfortingly classic
spread it on fresh bread, top it with cheese and smoked ham, and grill it the old-fashioned way-- slathered on both sides in butter.
(We used smoked Provolone instead of Gruyere, for budget's sake,
but we did give in a little and bought freshly sliced Black Forrest Ham from the deli.)
I'll be back next week, possibly with some Carolina Bluegrass...