Title: White Bean-And-Shrimp Crostini
Categories: Appetizers
Yield: 8 Servings

2 ts Olive oil
1/2 lb Small shrimp, peeled and
-deveined
2 Cloves garlic, minced
1/2 c Drained canned Great
-Northern beans
1/8 ts Salt
1/8 ts Pepper
4 oz Italian bread slices, (8
-slices) toasted
-(1/2-inch-thick)
8 sm Fresh sage leaves,
-(optional)

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@digex.net on Jan 28, 1997.