In a bowl, cream together the goat cheese, cream cheese, and butter using a rubber spatula or heavy wooden spoon. Add the chives, garlic, basil and black pepper, and mix well until smooth and creamy. Adjust the seasoning, to taste. Transfer to a pastry bag fitted with a small tip. One at a time, pipe the flavored filling into the sliced salami, turning the salami over onto the filling to form a cornet, or horn shape. Refrigerate until slightly firm.
Arrange on a decorative platter and garnish with parsley. Serve cold or at room temperature.
Yield: 15 cornets