Back in the U.S. Army where I first trained in institutional kitchens, “tartines” were open-faced white bread sandwiches served with mashed potatoes, roast beef and brown gravy. Crude. Basic. Unremarkable. Though my co-producer at Stir the Pots, Jonathan Field, actually likes white bread open faced sandwiches with greasy gravy, he’s missing out on the genuine Tartine, a delicate marriage of pairings of flavors layered carefully on delicious bread. Here are some I made for a light appetizer or summer meal.

Cherries macerated with rosemary, pepper and salt, walnut mustard and foie gras.

Vinegared sweet peppers, Reggiano parmigiano, jicama, and ancho harissa

Hackleback caviar on buttered toast and Greek yogurt

Caprese, tomato, basil and buffalo mozzarella