LibreRecipes

Ingredients

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

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