Tartines are open faced sandwiches that are found widely throughout France and are one of the things I miss most about living there. While this is clearly not a very French take on a tartine, it remains true to the soul of the concept in that is a "sandwich" that you eat with a knife and fork.
I had some left-over meatballs and marinara in my fridge the other day along with fresh basil and mozzarella cheese, and because I couldn't be bothered to boil up a pot of pasta I decided to fire up my broiler and craft this tartine. Served up on slices of a rustic sourdough from my favorite local bread bakery, Hearth, and alongside a simple green salad, this was a quick and satisfying dinner on a cold New England night.
Cheers – Steve
Meatball and Mozzarella Tartine
notes: I'm not going to write out a full recipe for these bad boys because you really shouldn't need one. If you don't have meatballs in your fridge and need to make some from scratch, then click HERE for a great recipe. Once you have your meatballs and sauce all you need to do is toast a piece of bread, top with some sliced meatball, basil leaves, marinara, and sliced mozzarella. Pop the tartine under your broiler until heated through and the cheese starts to char and melt. Serve up with a simple green salad.
yield: