Venison And White Bean Crostini With Black Olive Tapenade Recipe

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Nutrition per serving    (USDA % daily values)
CAL
197
FAT
21%
CHOL
5%
SOD
7%

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Ingredients for 8 servings

1/8 cup olive oil, divided

1/2 cup red wine

1 small can (approximately 16 ounces) white beans (such as cannellini), drained

3 tablespoons chopped fresh parsley leaves

1 pound ground venison

1 small wheel garlic and herb soft cheese (about 5 to 6 ounces) (recommended: Boursin), divided

2 shallots, finely chopped

2 cloves garlic, finely chopped

1/2 cup black olives

Salt and freshly ground black pepper

2 teaspoons freshly chopped thyme leaves

1/2 loaf French bread, sliced into 16 (1/2-inch) slices and toasted

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