Sunday, August 30, 2015

Goat Cheese Green Beans

     Nothing says Summer like a big bowl of fresh asparagus and tomatoes!  Well, maybe except a big bowl of green beans and tomatoes instead.  The original recipe called for some fresh asparagus, which I tried three stores to find.  But had no luck.  So a quick and yummy substitute were some fresh green beans I had on hand.  It turned out perfect!
Modified recipe from Cooking Light

What you need:

1 lb green beans (or asparagus), washed and trimmed
2 tsp extra virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 tsp fresh garlic, minced
2 TBsp balsamic vinegar
1/4 tsp salt
3 TBsp crumbled goat cheese
1/2 tsp black pepper

How to make it:

Cook green beans in bowling water about 2-5 minutes or until crisp-tender.
Drain, set side.
Heat olive oil in a large skillet over medium-high heat.
Add tomatoes and garlic, cook 5 minutes.
Stir in vinegar, cook 3 minutes.
Stir in salt.
Arrange green beans on a platter, top with tomato mixture. 
Sprinkle with cheese and pepper then ENJOY!

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