SHRIMP AND WHITE BEAN BRUSCHETTA

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

8 medium 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-saltadded 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 for 15 to 20 minutes, until crisp and browned. Transfer the bread to serving plates.

In a medium bowl, combine 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.

TOM MCCORKLE/THE WASHINGTON POST Shrimp and White Bean Bruschetta is showered with fresh basil.