Ingredients

Makes 8 servings or 48 hors d'oeuvres

　　

For tapenade

1 large egg, hard-boiled and finely chopped

　　1/4 cup each Niçoise, picholine, and Kalamata olives (5 ounces total), rinsed, pitted, and coarsely chopped

　　2 flat anchovy fillets, rinsed and coarsely chopped

　　2 tablespoons drained bottled capers, rinsed

　　1 garlic clove, finely chopped

　　1 tablespoon fresh lemon juice

　　1 tablespoon Dijon mustard

　　1 tablespoon Cognac

　　1/4 cup extra-virgin olive oil

　　2 tablespoons finely chopped fresh basil

　　

For tartines

6 (1/2-inch-thick) sourdough bread slices (from a 9-inch loaf; preferably whole-wheat)

　　1 garlic clove, halved

　　6 tablespoons soft mild goat cheese (3 ounces)

　　Garnish: 48 small basil leaves

　　

Make tapenade:

Step 1

Blend all tapenade ingredients in a food processor until finely chopped but not puréed, 2 to 3 seconds.

　　

Make tartines:

Step 2

Lightly toast bread and rub 1 side of each slice with garlic. Spread each with 1 tablespoon cheese and about 2 1/2 tablespoons tapenade. Cut each tartine into 8 wedges.

　　Cooks' note:

　　Tapenade can be made 1 day ahead and chilled, covered.