Green Bean-Goat Cheese Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 white bread slices |
1 tablespoon olive oil |
3/4 cup (3 oz.) freshly shredded parmesan cheese, divided |
1/3 cup finely chopped pecans |
1 pound fresh haricots verts (tiny green beans), trimmed |
2 ounces goat cheese, crumbled |
1/2 cup whipping cream |
1/4 teaspoon kosher salt |
1/4 teaspoon pepper |
Directions:
1. Preheat oven to 400°. Tear bread into large pieces; pulse in a food processor 2 or 3 times or until coarse crumbs form. Drizzle oil over crumbs; add 1/4 cup Parmesan cheese. Pulse 5 or 6 times or until coated with oil. Stir in pecans.
2. Cut green beans crosswise into thirds. Cook in boiling water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and pat dry with paper towels.
3. Toss together beans, next 4 ingredients, and remaining 1/2 cup Parmesan cheese. Firmly pack mixture into 4 (6-oz.) shallow ramekins. Cover each with aluminum foil, and place on a baking sheet.
4. Bake at 400° for 20 minutes. Uncover and sprinkle with crumb mixture. Bake 8 more minutes or until golden. Let stand 5 minutes.
5. Brought to the table by cookbook author Tasia Malakasis, owner of Belle Chèvre creamery in Elkmont, Alabama.
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