Ingredients
Method
1.Trim beans and place in a heatproof dish or pot. Pour over boiling water to cover and leave to sit for 3-4 minutes until beans are bright green and a little tender but still slightly crunchy. Drain and rinse under cold water.
2.Arrange beans and tomatoes on a serving platter and scatter over ricotta or mozzarella and basil leaves. Just before serving, season with flaky sea salt and drizzle with extra virgin olive oil and balsamic glaze.
Note
- Serves 6-8.