Venison and White Bean Crostini with Black Olive Tapenade

Ingredients

• 0.5 cup olives black
• 5 ounces wheel garlic and herb cheese divided soft recommended: Boursin
• 1 small can beans white drained approximately 16 ounces such as cannellini
• 0.5 loaf bread french toasted sliced into 16 1/2-inch slices and
• 3 tablespoons parsley leaves fresh chopped
• 2 cloves garlic finely chopped
• 1 pound ground venison 
• 0.1 cup olive oil divided
• 0.5 cup red wine 
• 8 servings salt and pepper black freshly ground
• 2  shallots finely chopped
• 2 teaspoons freshly thyme leaves chopped

Equipment

• frying pan

Directions

1. In a hot saute pan, brown venison with 1 tablespoon of olive oil, garlic and shallots.
2. Add thyme and beans. Smash and break up the beans as you stir them into the mixture.
3. Add red wine and cook until dry.
4. Remove from heat and crumble 3/4 of the wheel of cheese into mixture and let cool. Finely chop black olives combine with remaining 1 tablespoon olive oil.
5. Add 1/4 of reserved cheese and parsley to olives, and season to taste with salt and pepper.
6. Take 16 slices of the toasted bread. Spoon venison mixture onto each slice.
7. Garnish on top with black olive mixture.