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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!
