SHRIMP AND WHITE BEAN BRUSCHETTA
Serves: 4
8 medium or 16 small, 1/2-inch (1.25-cm) thick slices of crusty whole-grain bread
3 tbsp (45 ml) plus 4 tsp
(20 ml) extra-virgin olive oil 2 tbsp (30 ml) tomato paste 1 tsp (5 ml) anchovy paste or 1 mashed-up anchovy
1/4 tsp (1 ml) kosher salt
1/4 tsp (1 ml) crushed red pepper flakes, or more as needed 1 lb (454 g) medium shrimp (26-30 count), cleaned and deveined
1 1/2 cups (375 ml) no-saltadded canned cannellini beans, drained and rinsed
4 medium cloves garlic, very thinly sliced
28-oz (828-ml) can no-saltadded diced tomatoes
1/2 cup (125 ml) loosely packed fresh basil leaves, cut into thin ribbons (chiffonade)
1. Preheat the oven to 375 F (190 C) with the rack in the middle. Place the bread slices on a sheet pan and brush the tops with 1 1/2 tbsp (22 ml) oil. Bake for 15-20 minutes until crisp and browned. Transfer the bread to serving plates.
2. In a medium bowl, combine 1 1/2 tbsp (22 ml) oil, the tomato paste, anchovy paste, salt and red pepper flakes. Add the shrimp, beans and garlic to the bowl and toss to coat. Stir in the tomatoes with their juices.
3. Spread the mixture evenly on a rimmed baking sheet and bake for about 15 minutes, stirring once midway through, until bubbling and the shrimp is pink.
4. Spoon the shrimp mixture generously onto the toasts; drizzle each plate with 1 tsp (5 ml) oil, and garnish with basil leaves and additional red pepper flakes, if desired. Serve right away.
Note: The toasts may be made 2 days ahead and stored in an airtight container.