Remove the Reblochon's rind.
In a saucepan, melt ¼ of the Reblochon with about 100ml of liquid crème fraîche. Add salt and pepper.
Pour 2 tablespoons of the mixture into each glass and leave to chill.
As soon as the mixture has cooled, place a layer of finely sliced tomato on top, and finally a layer of cured ham.
Keep in the refrigerator. Before serving, garnish with a fresh basil leaf.
Variations:
Cumin + finely sliced black olives
Paprika + sundried tomato