1 loaf sourdough bread sliced into one half inch slices
1 cup goat cheese
1 egg hard boiled and chopped
One half cup Kalamata olives, pitted and chopped
2 anchovy fillets, rinsed and drained
1 Tbsp. capers
1 clove garlic
1 Tbsp. Dijon mustard
1 Tbsp. lemon juice
1 Tbsp. Cognac
3 Tbsp. olive oil
1 Tbsp. fresh basil

Lightly toast bread and spread with goat cheese. Combine remaining ingredients in a food processor and process until finely chopped. Spread a portion of tapenade on each bread slice. Cut slices into quarters and serve.

The Skinny: You can omit the cognac if you cannot or do not want to include alcohol in this dish.