Venison and White Bean Crostini with Black Olive Tapenade

Ingredients

• 1 pound ground venison
• 1/8 cup olive oil, divided
• 2 cloves garlic, finely chopped
• 2 shallots, finely chopped
• 2 teaspoons freshly chopped thyme leaves
• 1 small can (approximately 16 ounces) white beans (such as cannellini), drained
• 1/2 cup red wine
• 1 small wheel garlic and herb soft cheese (about 5 to 6 ounces) (recommended: Boursin), divided
• 1/2 cup black olives
• 3 tablespoons chopped fresh parsley leaves
• Salt and freshly ground black pepper
• 1/2 loaf French bread, sliced into 16 (1/2-inch) slices and toasted

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