Traditionally, a tartine is a French take on an open-faced sandwich, which can be topped off with a variety of sweet and savory offerings. For this interpretation from New York’s La Cafette, Chefs Jean-Marie Perrot & Sylvain Aubry combine Fourme D’Ambert, a velvety, mushroomy French blue with a mellow creaminess, with sweet, boiled pears, and a rich, mouthwatering spread of Hillside Caramelized Fig Chutney atop toasted slices of fresh sourdough bread. La Cafette, a Brooklyn-based operation, is a small bistro with sustainably-sourced French dishes.