Baked Asiago Green Bean Fries + Spicy Tomato-Basil Ketchup

By courtneyj87

Ingredients

• SPICY TOMATO-BASIL KETCHUP:
• 1/2 cup Ketchup {homemade or organic/all-natural}
• 1/2 cup Basil Leaves {rinsed and patted dry}
• 1 clove Garlic, peeled
• 1/4 teaspoon Red Pepper Flakes
• Salt and Coarse Black Pepper, to taste
• BAKED ASIAGO GREEN BEAN FRIES:
• 1 pound trimmed Fresh Green Beans
• 2 Egg Whites, lightly beaten
• 1 cup Asiago Cheese, coarsely grated
• 1 cup Panko Bread Crumbs
• A couple pinches of Coarse Black Pepper
• Kosher Salt

Details

Servings 6
Preparation time 35mins
Cooking time 60mins
Adapted from simplyscratch.com

Preparation

Step 1

For the Tomato-Basil Ketchup: In the bowl of a food processor {mini works perfectly!} add the basil leaves, garlic, pepper flakes, ketchup and s & p. Pulse until garlic is minced fine. Chill until ready to serve.

For the Green Bean Fries:

To Blanche: Rinse and then trim the stems off of a pound of green beans. Bring a pot of water to boil and season with a couple pinches of kosher salt. Drop in the pound of trimmed green beans for 3-4 minutes.

Meanwhile, prepare a large bowl with icy water. After the 3-4 minutes are up, remove the beans with tongs and plunge into the icy water. Remove and towel dry.

For your breading stations; in one shallow dish whisk two egg whites. In a separate bowl stir together the Asiago, Panko and black pepper.

Working in batches; toss the green beans in the egg whites, drain off the excess and toss them in the Asigao bread crumb mixture.

Place the breaded green beans on a parchment or Silpat lined sheet pan.

Bake in a preheated 425 degree oven for 15-20 minutes. Do not turn or toss, just watch closely so the green bean fries do not burn.

Remove and sprinkle lightly with kosher salt and serve with tomato-basil ketchup.