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 |
