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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.

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