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3 Ratings
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  • 5 star values: 3
Tasia Malakasis, Belle Chèvre creamery, Elkmont, Alabama
Recipe by Southern Living November 2012

Gallery

Iain Bagwell; Styling: Heather Chadduck

Recipe Summary

hands-on:
20 mins
total:
50 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Bake at 400° for 20 minutes. Uncover and sprinkle with crumb mixture. Bake 8 more minutes or until golden. Let stand 5 minutes.

  • Brought to the table by cookbook author Tasia Malakasis, owner of Belle Chèvre creamery in Elkmont, Alabama.

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