Ingredients
Kosher salt and freshly ground pepper
12 ounces green beans or yellow wax beans, or a combination, trimmed
1/4 cup extra-virgin olive oil, plus more for drizzling
4 slices rustic bread (5 ounces), crusts removed, torn into large pieces
2 tablespoons unsalted butter
10 ounces cocktail tomatoes or large cherry tomatoes, or a combination, halved
1 ounce Manchego cheese, finely grated (1/4 cup)
Preparation
Bring a large pot of generously salted water to a boil. Add beans and cook until bright green and crisp-tender, 4 to 6 minutes. Drain and transfer to a serving platter; lightly drizzle with oil.
Pulse bread in a food processor until coarse crumbs form (you should have 2 cups). In a medium skillet, heat 2 tablespoons oil and butter over medium. Add breadcrumbs and season with salt and pepper; cook, stirring, until golden and crisp, about 5 minutes. Transfer to a plate.
Heat remaining 2 tablespoons oil in skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until softened, about 3 minutes. Stir in breadcrumbs. Top beans with warm tomato mixture. Sprinkle with cheese; serve.
