Venison and White Bean Crostini with Black Olive Tapenade
Total:
40 min
Active:
20 min
Yield:
8 servings
Level:
Intermediate
Total:
40 min
Active:
20 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

In a hot saute pan, brown venison with 1 tablespoon of olive oil, garlic and shallots. Add thyme and beans. Smash and break up the beans as you stir them into the mixture. Add red wine and cook until dry. 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. Add 1/4 of reserved cheese and parsley to olives, and season to taste with salt and pepper.

Take 16 slices of the toasted bread. Spoon venison mixture onto each slice. Garnish on top with black olive mixture.

IDEAS YOU'LL LOVE

White Bean Tuna Salad

Recipe courtesy of Giada De Laurentiis

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

White Bean Soup with Escarole

Recipe courtesy of Michele Urvater

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

White Chocolate Bark

Recipe courtesy of Ina Garten

Chicken Fried Steak with White Gravy

Recipe courtesy of Bobby Flay

Tom's Green Beans with Shallots

Recipe courtesy of Valerie Bertinelli

White Chocolate Raspberry Cheesecake

Recipe courtesy of Ree Drummond

Cannellini Bean and Sausage Stew

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking