Tartines Provencales

• 1 large egg, hard-boiled and finely chopped
• 1/4 cup each Nicoise, 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

1. Blend all tapenade ingredients in a food processor until finely chopped but not pureed, 2 to 3 seconds.
2. Lightly toast bread and rub 1 side of each slice with garlic.
3. Spread each with 1 tablespoon cheese and about 2 1/2 tablespoons tapenade.
4. Cut each tartine into 8 wedges.

egg, picholine, anchovy, capers, garlic, lemon juice, mustard, cognac, extravirgin olive oil, fresh basil, bread, garlic, goat cheese, basil

Taken from www.epicurious.com/recipes/food/views/tartines-provencales-107194 (may not work)