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