Shrimp & Bean Bruschetta

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/2 lb shrimp, peeled,deveined and cut into 2 to 3 pieces
• 1 (14 1/2 ounce) can cannellini beans, drained and rinsed
• 4 tablespoons extra virgin olive oil, divided
• 2 tablespoons balsamic vinegar, optional
• 1 teaspoon crushed red pepper flakes, to taste
• 1/2 teaspoon chopped fresh rosemary
• 2 tablespoons basil leaves, cut in narrow ribbons (chiffonade)
• 2 cloves garlic, thinly sliced,divided
• salt and pepper
• 8 slices crusty italian bread, 1 inch thick

Recipe

• 1 heat 2-4 tbsp olive oil over low heat in a small saucepan.
• 2 add 1 clove of the thinly sliced garlic to the oil, and warm over the low flame until the oil is infused, about 5-7 minutes.
• 3 brush the slices of crusty bread with the garlic oil, and place under the broiler until they just begin to turn golden and crunchy, about 4-5 minutes.
• 4 warm the remaining olive oil in a sauté pan over medium heat.
• 5 add garlic, rosemary, and crushed red pepper and cook for a couple minutes, until the smell of rosemary fills the air.
• 6 next add the beans and balsamic vinegar (if using), stir to coat beans with the warm oil.
• 7 increase the heat to medium high, and add the shrimp pieces.
• 8 stir to coat shrimp with olive oil, and cook until they turn pink.
• 9 top each of the toasted bread slices with equal parts of the bean and shrimp mixture.
• 10 garnish with shredded fresh basil.
• 11 serve immediately.