I spent a very nice year in Denmark once upon a time. (Yes, I can still remember how to say about two things in Danish.) The country has many charming aspects, one of which is the fine tradition of making a meal out of good things piled on top of bread.
Recently, a similar movement seems to be gaining steam here in the U.S. as well, except that we toast our bread first. I think of the evolution this way: bruschetta (1980’s), crostini (1990’s), toasts (aughts), tartines (isn’t that what we call them now?). Or maybe there’s some other difference, I don’t know. Anyway, here’s a nice way to get away with eating melty cheese on toast for dinner. My friend Daisy at Coolcookstyle made it up by substituting radish greens for nettles in a Nigel Slater rarebit recipe, and I say it was a wise decision. You can swap the greens, swap the cheese, or vary the mustard, of course: the only two essential ingredients are bread and something delicious to put on top of it. Green Tartine: Saute the leaves from one bunch of radishes with a pinch of salt. Set aside to drain, then chop finely. Mix chopped greens with 2 Tb. crème fraiche, ½ c. grated aged cheddar, a spoonful of grainy mustard and a few grinds of fresh pepper. Heap onto bread (I used baguette slices) and broil, watching closely, until lightly browned. We had these for dinner with a garden salad.