White Bean Bruschetta with Shrimp

Serves 4

1 cup frozen cooked shrimp, defrosted
1 15-ounce can cannellini beans
2 Tbsp extra-virgin olive oil
2 Tbsp balsamic vinegar
1 garlic clove, minced
� tsp hot red pepper flakes
� tsp chopped fresh rosemary
� tsp salt
� tsp freshly ground black pepper
� cup baby spinach leaves
8 1-inch thick slices whole wheat baguette, toasted or grilled
8 fresh basil leaves, thinly sliced or torn

In a large bowl mash the beans with the olive oil, garlic, balsamic, pepper flakes, fresh rosemary, salt, black pepper.

Place the baguette slices on a platter and top each with spinach leaves.  Dot the baguette with the bean mixture and press one shrimp onto each.  Garnish with basil.

More recipes from our in-house chef, Jennifer Iserloh:

Indian Chai
Salmon Ceviche
Ten-Minute Tilapia with Cardamom and Cilantro
Coriander Cumin Crusted Shrimp Rice Bowl