The Washington Post

Shrimp and White Bean Bruschetta

Shrimp and White Bean Bruschetta 4.000

Tom McCorkle for The Post; food styling by Lisa Cherkasky for The Post; props by Limonata Creative

Nourish Nov 29, 2019

This fun, nutritionally balanced sheet-pan dinner for four has plump shrimp and cannellini beans mingling in a savory, garlic-laced tomato sauce that's piled onto toasted bread then showered with fresh basil. It can also be served, warm or at room temperature, on smaller slices of bread as a delightful cocktail nibble for a larger group of guests.

Make Ahead: The toasts may be made 2 days ahead and stored in an airtight container.

4 - 5

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-5 servings

  • 8 medium-size or 16 small, 1/2-inch thick slices of crusty whole-grain bread (8 ounces)
  • 3 tablespoons plus 4 teaspoons extra-virgin olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon anchovy paste or 1 mashed-up anchovy
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes, or more as needed
  • 1 pound medium shrimp (26-30 count), cleaned and deveined
  • 1 1/2 cups no-salt added canned cannellini beans, drained and rinsed
  • 4 medium cloves garlic, very thinly sliced
  • 1 (28-ounce) can no-salt-added diced tomatoes
  • 1/2 cup loosely packed fresh basil leaves, cut into thin ribbons (chiffonade)


Preheat the oven to 375 degrees with the rack in the middle. Place the bread slices on a sheet pan and brush the tops with 1 1/2 tablespoons oil. Bake, 15 to 20 minutes, until crisp and browned. Transfer the bread to serving plates.

In a medium bowl, combine the 1 1/2 tablespoons 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. 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.

Spoon the shrimp mixture generously onto the toasts; drizzle each plate with 1 teaspoon oil, and garnish with basil leaves and additional red pepper flakes, if desired. Serve right away.

Rate it

Recipe Source

Adapted from "Whole in One: Complete Healthy Meals in a Single Pot, Sheet Pan, or Skillet" by Ellie Krieger (Life Long, 2019).

Tested by Kari Sonde.

Email questions to the Food Section.

Email questions to the Food Section at

Avg. Rating (0)

Rate this recipe

Nutritional Facts

Calories per serving (based on 5): 500

% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 3g 15%

Cholesterol: 150mg 50%

Sodium: 470mg 20%

Total Carbohydrates: 45g 15%

Dietary Fiber: 9g 36%

Sugar: 7g

Protein: 28g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle