Cooks' note:
Tapenade can be made 1 day ahead and chilled, covered.
Recipe information
Yield
Makes 8 servings or 48 hors d'oeuvres
Ingredients
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
Preparation
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.
