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Green Bean & Caprese Salad with Garlic Crostini

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Johnson & Wales University
Green Bean & Caprese Salad with Garlic Crostini
Presented by Culinary Students Victoria Calenda & David Sambrosio

Green Bean & Caprese Salad

1 lb Fresh Green Beans, washed, trimmed

1 Cup Cherry Tomatoes, halved

1 Cup Small Mozzarella Balls, halved

2 T Fresh Basil, chopped

¼ Cup Extra Virgin Olive Oil

½ Cup Balsamic Vinegar

Salt & Pepper to Taste

  • 1. In a medium sized saucepan, bring water to a boil and add a tablespoon of salt. Drop on beans and cook until al dente, or until they're cooked, but still crisp. Drain and shock in ice water.
  • 2. Toss beans with olive oil and balsamic vinegar, season with salt, pepper and add in basil. Add cherry tomatoes and mozzarella, tossing lightly.
  • 3. Serve alongside garlic crostini and enjoy!

Garlic Crostini

1 Loaf French Baguette, sliced on a bias

¼ Extra Virgin Olive Oil

2 Large Garlic cloves, finely minced

  • 1. Lay slice bread flat on baking sheet.
  • 2. Mix together garlic and oil. Brush onto bread.
  • 3. Place in 350 F oven for 5-10 minutes, or until golden brown.
  • 4. Enjoy!

 

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