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White Bean-and-Shrimp Crostini

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 8 appetizers (serving size: 1 appetizer)

Ingredients

  • 2 teaspoons olive oil
  • 1/2 pound small shrimp, peeled and deveined
  • 2 garlic cloves, minced
  • 1/2 cup drained canned Great Northern beans
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 (1/2-inch-thick) Italian bread slices, toasted (about 4 ounces)
  • 8 small fresh sage leaves (optional)

Nutrition Information

  • calories 93
  • caloriesfromfat 16 %
  • fat 1.7 g
  • satfat 0.3 g
  • monofat 0.9 g
  • polyfat 0.3 g
  • protein 7.6 g
  • carbohydrate 11.5 g
  • fiber 0.9 g
  • cholesterol 38 mg
  • iron 1.2 mg
  • sodium 194 mg
  • calcium 26 mg

How to Make It

  1. Heat oil in a medium nonstick skillet over medium heat. Add the shrimp, and sauté 1 minute. Add garlic, and sauté an additional minute or until shrimp are done. Remove shrimp mixture from skillet, and set aside.

  2. Add beans, salt, and pepper to skillet; cook over medium heat 1 minute, stirring frequently. Remove from heat, and mash beans. Spread bean mixture evenly over bread slices. Divide shrimp mixture evenly among bread slices; garnish with sage leaves, if desired.