Shrimp & White Bean Bruschetta

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“I am a HUGE fan of rosemary, and I think the woodsy taste of rosemary goes perfectly with the cannelini beans an shrimp in this appetizer. The bread for the bruschetta can also be grilled instead of broiling or toasting in the oven.”

Ingredients Nutrition


  1. Heat 2-4 tbsp olive oil over low heat in a small saucepan.
  2. Add 1 clove of the thinly sliced garlic to the oil, and warm over the low flame until the oil is infused, about 5-7 minutes.
  3. Brush the slices of crusty bread with the garlic oil, and place under the broiler until they just begin to turn golden and crunchy, about 4-5 minutes.
  4. Warm the remaining olive oil in a sauté pan over medium heat.
  5. Add garlic, rosemary, and crushed red pepper and cook for a couple minutes, until the smell of rosemary fills the air.
  6. Next add the beans and balsamic vinegar (if using), stir to coat beans with the warm oil.
  7. Increase the heat to medium high, and add the shrimp pieces.
  8. Stir to coat shrimp with olive oil, and cook until they turn pink.
  9. Top each of the toasted bread slices with equal parts of the bean and shrimp mixture.
  10. Garnish with shredded fresh basil.
  11. Serve immediately.

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