1/2 small loaf of day old Pugliese bread
1 pint cherry and grape tomatoes, halved
2 tbsp evoo
1 lb mix of green and wax beans, trimmed
freshly ground black pepper
2 garlic cloves, minced
Preheat the oven to 250 degrees F.
Remove the crust from the bread, tear it into 2 to 3-inch chunks, and scatter on a baking sheet. Bake until outside is firm and crusty but not browned and the inside is still soft, about 15 minutes. Allow to cool.
Meanwhile, toss the tomatoes wit 1/4 tsp salt and 1 tbsp evoo in a large non-reactive mixing bowl. Set aside.
Tear the cooled bread into 1/4 to 1/2-inch pieces. Measure out 1 cup and reserve the rest for another use. Put the bread crumbs in a small skillet and toast over medium-high heat for 4-6 minutes until golden. Transfer to a plate and set aside.
Blanch the green beans in a large pot of boiling salted water for 3-5 minutes, until just tender. Drain and rinse with cold water. Drain and add the green beans to the mixing bowl with the tomatoes. Toss, seasoning with s&p.
Heat remaining 1 tbsp evoo in the same small skillet that you toasted the bread crumbs in over medium heat. Add garlic. Saute until the garlic begins to turn golden and fragrant, about 30 seconds. Quickly add bread crumbs and toss to combine. Sprinkle bread crumbs over green bean mixture.