Tartine Recipes (not yet dialed in)

Madeleine remembers the following tartines from La ?? in Arles:
  avocado, carpaccio and slivers of pickles
  avocado, salmon and slivers of pickles
  goat cheese, thin slices of eggplant, tomatoes and zucchini
  good cantal cheese and good prosciutto ham and pepper
  fresh mild cheese, shredded chicken, tarragon and swiss cheese melt on top
  yummy melted cheese, hot spicy salami (chorizo) and after these are warmed up, marinated anchovies on top. 
  
veggie tartine (my idea):

Use a flattish squarish peasant loaf, sliced to make long rectangles but with cut on both top & bottom, crust on edges. Grilled veggies (eggplant, portobello, onion and bell peppers should do it). Some kind of crumbled sharp whitish cheese on top, maybe pine nuts, and a vinaigrette over all.

Start by prepping and marinating the veggies, then heating the grill both outdoors and in. While the veggies were cooking outdoors, brush the bread with olive oil on the cut side and grill that side for about a minute, then rub with cut garlic, then take outside and pile on the veggies, then crumble over cheese, sprinkle on pinenuts, drizzle with vinaigrette and serve.