Shrimp-and-White-Bean Bruschetta

Ingredients

• 15.5 oz .5 can cannellini beans drained and rinsed canned
• 2 cloves garlic peeled smashed
• 1  cup grape tomatoes halved coarsely chopped
• 8 slices bread french italian
• 4 servings kosher salt 
• 0.3 cup olive oil extra-virgin
• 4 servings pepper freshly ground
• 4  scallions white green separated trimmed thinly sliced
• 1 pound shrimp frozen thawed deveined peeled

Equipment

• frying pan
• baking sheet
• paper towels
• oven

Directions

1. Combine oil and garlic in a cup and set aside. Pat shrimp dry with a paper towel.
2. In a nonstick skillet, warm 2 Tbsp. oil and 1 clove garlic over medium heat.
3. Add shrimp and white portion of scallions and cook, stirring, until shrimp are opaque, about 3 minutes.
4. Add beans, season with salt and pepper and cook, stirring, until heated through, about 2 minutes.
5. Remove from heat and stir in tomatoes.
6. Preheat oven to 375F. Arrange bread on a baking sheet and toast until crisp, about 8 minutes.
7. Brush with remaining garlic oil. Stir scallion greens into bean mixture and then serve with toasts.