Sauteed Green Beans with Tomatoes and Basil served with Parmesan Crisps

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I made this for Christmas dinner and really liked it, so simple, tasty and colorful. The Parmesan Crisps, came out perfect. Very lacy and the perfect color. I did cook at 500 degree for only 3-3 1/2 mins. Use good fresh parmesan and you shouldn't have a problem, plus the parchment paper worked perfect..

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my whole family loved it,and it was easy to make.

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Once again a fantastic Giada recipe has graced my table. I made this last night for my Christmas dinner (porkloin roast and it was easy, economical, beautiful and DELICIOUS!! I am never disappointed with her recipes. I was able to make these quickly. I did forego the crisps in the interest of time.

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I took this for Thanksgiving and everyone raved!

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We used this as our main course over rice pilaf and it was great.

Make sure when making the crisps that you use grated parmesan and not the powdery stuff. I tried it with the powdery kind first and it doesn't melt or stick together. They are so easy to make, but make sure you cook them long enough my oven took about 6 minutes. If they aren't golden enough, they won't be crispy, but you can always put them back in for more time.

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Excellent flavor and texture... Don't skip the butter, it just isn't as good.

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I prepared this for Thanksgiving and it was the ONLY dish that was completely demolished by the family. Everyone loved it.

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I made this dish for Thanksgiving and my family loved it. I was very happy specially because this was the first time my husband and I hosted Thanksgiving and making a side dish for the family. I definetly recommend this dish its very good and easy to make.

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I served these for Thanksgiving and they were a big,big,hit. Much better than the mushy green bean casserole we usually have. I will make these again and again.Thanks Giada!!

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When you get the cheese use slivers instead of grated cheese. Use a cookie cutter to make the desired shape. Place cookie cutter on silpat and place cheese inside of shape no more than a layer of an 1/8".