Green Bean Gratinate with Cherry Tomatoes, Mozzarella, and Basil

Name: Green Bean Gratinate with Cherry Tomatoes, Mozzarella, and Basil
Yield: serves 6 or more
Ingredients: 1 1/2 pounds fresh green beans; 1/2 teaspoon kosher salt; 3/4 pound cherry tomatoes (about 3 cups), preferably small grape tomatoes; 1/2 pound fresh mozzarella; 4 to 6 fresh basil leaves; 1 cup grated Parmigiano-Reggiano or Grana Padano; 1/2 cup dry bread crumbs; 3 tablespoons butter; 3 tablespoons extra-virgin olive oil; A shallow baking dish, 2- or 3-quart capacity

December 14, 2011

One day, when I was wondering what to make with a nice batch of fresh green beans, my daughter Tanya remembered a salad she’d had on a recent trip to Italy—perfectly cooked green beans, cherry tomatoes, basil, and cubes of fresh mozzarella. Because I love to take things a step further, I decided to combine the very same ingredients in a casserole and bake them with a crosta (crust) of bread crumbs and grated cheese. It was wonderful. And it is a fine example of how one simple procedure—baking ingredients coated with cheesy bread crumbs—can work so well with so many foods. The Broccoli and Cauliflower Gratinate (page 243) and the Crispy Baked Turkey Cutlets (page 310) use the same method. Of course, there’s another kitchen principle evident here: good ingredient combination lend themselves to different preparations. If you want to try Tanya’s original salad with green beans, tomatoes, basil, and mozzarella, I give a formula following the main recipe.

Recipe notes

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