It is that time of year. The hot, summer days are upon us, inviting us all to spend the lazy evenings outside in our Bull Outdoor kitchens. Bottles of Rosé are lined up in Bull’s bel air retro refrigerator, excited to make their appearance at the dinner party. This week’s recipe is the perfect, lite meal, showcasing farmers’ markets weekly gems, that can all be made before the first bottle is finished!
This week on the menu – charred green beans topped with shaved Pecorino Romano, grilled lemon juice and drizzled extra virgin olive oil. Served on top of sliced crostini, grilled over the hot open flame and rubbed with raw garlic and thinly sliced prosciutto. You better make double the recipe. It’s that good!
Chef’s Tips: Pair this crostini with a local, white wine from Lodi with hints of tropical fruit, fresh herbs, and a slight sweetness, making this meal the perfect outdoor, patio dining experience.
💕 Chef Amy
- 8 (½” slices) ciabatta bread
- 2 oz. Pecorino Romano cheese, large shavings
- 2 lb. green beans
- 8 slices Prosciutto di Parma, thinly sliced
- 6 tablespoons extra virgin olive oil, divided in half
- 1 lemon, cut into half, grilled
- 2 cloves garlic
- Sea salt and freshly ground black pepper, to taste
- Using Bull’s competition lump charcoal and black chimney starter, build a medium-hot fire on theBison grill. Once the charcoal is ready, spread it out evenly. For optimum charring and direct heat, make sure the adjustable charcoal basket is set as close to the grill grates.
- In a large bowl, add the green beans along with 3 tablespoons of oil, salt and pepper and mix well.
- Using the Bull basting brush, coat both sides of the ciabatta bread with 3 tablespoons of oil and salt.
- Grill the green beans, turning occasionally. Once charred, remove from the heat, around 8 minutes.
- Grill the ciabatta bread, allowing char marks to form, about 2 minutes per side.
- To plate: Rub the raw garlic across the surface area of the charred crostini. Next, add the thinly sliced prosciutto, charred green beans and shaved Pecorino. Finish with a drizzle with good evoo, a squeeze of grilled lemon juice, and a pinch of sea salt. Enjoy!