- 1 pound thin green beans (haricots verts)
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 cup grated Parmigiano-Reggiano
Preheat the oven to 400 degrees F.
Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve.