Venison and White Bean Crostini with Black Olive Tapenade

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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