White bean-and-shrimp crostini

8 Servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil
½ pounds Small shrimp, peeled and deveined
2 Cloves garlic, minced
½ cup Drained canned Great Northern beans
⅛ teaspoon Salt
⅛ teaspoon Pepper
4 ounces Italian bread slices, (8 slices) toasted (1/2-inch-thick)
8 smalls Fresh sage leaves, (optional)

Directions

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

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. Yield: 8 appetizers (serving size: 1 appetizer).

Per serving: 120 Calories; 2g Fat (17% calories from fat); 10g Protein; 15g Carbohydrate; 43mg Cholesterol; 160mg Sodium NOTES : To serve, divide shrimp mixture evenly among bread slices; garnish with sage leaves, if desired.

Recipe by: Cooking Light, May 1995, page 142 Posted to MC-Recipe Digest V1 #434 by igor@... on Jan 28, 1997.

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