Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling hot Gruyere with white wine and kirsch, a cherry-flavored spirit.
Preheat the oven to 400°. Brush the bread slices on both sides with the olive oil and transfer to a baking sheet. Toast for 10 to 15 minutes, turning once, until golden and crisp but still soft inside. Rub the toast on one side with the garlic. In a small bowl, combine the white wine and kirsch and sprinkle lightly over the garlic-rubbed sides of the toast. Top with the prosciutto and tomato and season lightly with salt. Top with the cheese.
Preheat the broiler. Broil the sandwiches as close to the heat as possible for about 3 minutes, shifting the pan occasionally, until the cheese is bubbling. Sprinkle with pepper and paprika and serve hot.
Nutty Gruyère is great with light-bodied red wines like Pinot Noir, and Switzerland is a fine (if little-known) source for streamlined, berry-inflected Pinots. Bourgogne Rouge has a similar structure and is easier to locate.