Tartine aux Poivrons et aux pignons

With the popularity of Italian bruschette and crostini, the French have returned to croûtes based on dark, crusty bread. Once a snack for workers in the fields, the croûtes were typically topped with no more than a rub with a cut garlic clove, a sprinkling of olive oil, and some chopped onion. Now such croûtes are crowned with cured raw ham, air-dried sausage, Pâté de Campagne, or Rillettes and served in cafés as a trendy alternative to traditional baguette sandwiches. Croûtes spread with m