All over the French Riviera I saw variations on the idea of an open-faced sandwich, or tartine. The size of the bread slices varied, as well as the toppings. With a glass of rosé, to me, this is a perfect light meal.
very thinly slice ½ large onion (use a mandoline if you have one)
sauté the onion for 15 min on med/low heat, stirring often, with:
toast 4 slices of crusty French bread & top each slice (in this order) with: 2T goat cheese, 1T fig jam, a spoonful of the onions, a pinch of pine nuts, a drizzle of olive oil, plus salt & pepper to taste.