Shrimp & White Bean Bruschetta

• 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

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 saute 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.

shrimp, cannellini beans, extra virgin olive oil, balsamic vinegar, red pepper, fresh rosemary, basil, garlic, salt, italian bread

Taken from www.food.com/recipe/shrimp-white-bean-bruschetta-94203 (may not work)