No matter what your personal religious beliefs are don’t you think that basil and green beans just belong together.

It’s not quite the same as Mr. and Mrs. peanut butter and jelly… but it’s still a match made in heaven.

So for this next recipe honoring basil I am going to tear open that closet door and let this romance shine! I am going to marry the bright green “king-bean” of summer with the high and mighty bright green “king-herb” of summer. Because, prop 8 does not apply to vegetables. Besides, if they are going to be together anyway, we may as well encourage a little sanctity!

But, honeymoon or no, I still need a twist. Maybe even some (more) irony!

Summer brings to mind bright crisp salads. I could have easily made a salad of crisp, cold green beans with slivers of crunchy red onions. I could have tossed these with a bold and vibrant basil red wine vinaigrette and finished it all off with and a creamy bite of goat cheese.

But I didn’t do that! Too mainstream…

Instead I chose to make a baked dish. In Italy they would call this a gratinate. The French prefer gratin. Americans say Green Bean Casserole. You will call it a match made in heaven.

By any name, the gratinate is a food experience that typically brings up images of fireside dining and snuggly nights fortifying yourself against the chill of winter.

But why can’t I make a summer version, with my newly-wed co-kings? I can easily lighten this dish for the season by eliminating the cream. That’s a good first step. Also, choosing the ingredients goes along way towards defining this dish as a warm weather friend.

So besides the aforementioned basil and green beans, I am going to introduce the other summer season heavyweight. The might tom!

But in order to let the happy couple reign supreme, I am going to choose diminutive cherry tomatoes. I think those little cherry bombs of flavor will bring a wonderful and surprising texture. Just imagine when you bite into one. There will be a sweet explosion of jammy tomato goodness. Just the right foil for the crunch and crackle of my Parmesan crust. Not to mention, the perfect backdrop for the oozy yumminess of melted mozzarella and the bold burst from super flavorful basil and his adorable new husband.

Cue the orchestra because if that is not deserving of a grand wedding-march nothing is…

Basil and Green Bean Gratinate Serves 8

1 1/2 pounds fresh green beans

1/2-teaspoon kosher salt, plus more for boiling water

1-pound cherry tomatoes

1/2-pound fresh mozzarella

1-cup fresh whole basil leaves

1 cup grated Parmigiano-Reggiano cheese

1 cup dried breadcrumbs

2 tablespoons butter

4 tablespoons extra virgin olive oil