Roasted Green Beans and Tomatoes

• 1 1/2 pound green beans or haricots verts

• 4 shallots, peeled and sliced into thin wedges, root end left intact

• 1 pint cherry tomatoes

• 6 cloves garlic, smashed

• 1 cup pitted black olives

• 1/4 cup EVOO – Extra Virgin Olive Oil

• Salt and pepper

• 1 cup crumbled ricotta salata cheese

• Torn small fresh basil leaves, for garnish

Position a rack in the center of the oven and preheat the oven 500°F. 

In a bowl, toss together the green beans, shallots, tomatoes, garlic, olives, EVOO, salt and pepper. Arrange on a rimmed baking sheet and roast until the beans are tender and the tomatoes burst, about 25 minutes. 

To serve, top with the ricotta salata and garnish with basil.