2
Place the flour, butter, cheese, a pinch of salt and a few grinds of black pepper in the bowl of a food processor. Process until the dough just comes together and starts to form a ball.", "Dump the dough onto a lightly floured surface; add the diced ham and thyme; knead a few times to pull the dough together. Roll the dough into a log about 1- inch thick and 14-inches long. Wrap in plastic and chill at list for 1 hour. The can be made 1 day ahead.", "With a knife or dough scraper, cut the dough log into 1/4-inch rounds. Bake the crackers for 15-20 minutes, until they are light golden brown on the bottom. Let cool on the baking sheet for at least 10 minutes; then remove to a wire rack to cool to room temperature.", "To make the mousse: In a food processor, puree the cheese wedges until very smooth; transfer to a mixing bowl; fold in thyme; season with salt and pepper, to taste. Fold the whipped cream into the mousse until well blended. There should be no lumps.", "Transfer the mousse to a pastry bag fitted with a round tip. Pipe the mousse onto the crackers and garnish each with radish and cucumber slices. Arrange on a serving platter, garnish with turnip, cucumber and radish rounds, sprinkle with thyme leaves. Serve.", "In a mixing bowl combine Taramosalata, lemon zest and juice, chopped dill, green onions and pepper. Whisk until everything is incorporated and the spread is smooth. Spread 1 heaping teaspoon over the tops of cooled toasts. Arrange 3 radish slices in any pattern you like; garnish with chives and dill sprigs. Transfer to serving platter and scatter the Kalamata olives around the platter. Serve."]
