Roasted Caprese Beans with Balsamic Tomatoes

About the same time as the tomatoes are ready, so are the beans. Aceto Balsamico Maletti and extra virgin olive oil ignite and marry the flavors, giving your tastebuds bountiful explosions of flavor. 

Ingredients (serves 4)
1 lb. fresh green beans, washed and ends trimmed
2 cups cherry tomatoes
2 Tbsp vomFASS Don Carlos Extra Virgin Olive Oil
2 Tbsp vomFASS Aceto Balsamico Maletti
Salt and pepper
1 cup shredded mozzarella cheese
Fresh basil, for serving

Directions
Preheat your oven to 425˚F.
Grab a rimmed baking sheet and put the green beans and tomatoes on it.
Toss the veggies in the extra virgin olive oil to coat evenly. Lay the veggies in a single, even layer across the sheet pan.
Give a sprinkle of salt and pepper over all the vegetables on the sheet pan.
Roast the vegetables in the oven for 10 minutes.
Remove from the oven, toss the beans, and then sprinkle them evenly with the shredded cheese.
Put back in the oven for 4-6 minutes, until the green beans are tender, and the cheese is melty.
Remove the baking sheet from the oven and place the beans on a serving plate. 
Drizzle the roasted cherry tomatoes with Maletti and give them a quick toss.
Top the beans with the tomatoes, fresh basil, and drizzle with a dash more Maletti.
Get ready to say "Wow!"

Tomatoes + EVOO = Nutritional Win!

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