Grilled Antipasto With Garlicky Bean Dip Recipe

Name: Grilled Antipasto With Garlicky Bean Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 19-ounce can cannellini beans, drained and rinsed; 2 small garlic cloves, minced; 2 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil, plus more for brushing; 1/2 cup chopped basil; Salt and freshly ground pepper; 6 small Italian frying peppers or Cubanelle peppers; 4 medium zucchini, sliced lengthwise 1/4 inch thick; Two 1-pound eggplants, sliced lengthwise 1/2 inch thick; 2 dozen anchovy fillets; 2 dozen marinated bocconcini (about 3/4 pound); 2 large beefsteak tomatoes (1 pound each), sliced crosswise 1/2 inch thick; Grilled country bread, for serving

Servings: persons

One 19-ounce can cannellini beans, drained and rinsed
2 small garlic cloves, minced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for brushing
1/2 cup chopped basil
Salt and freshly ground pepper
6 small Italian frying peppers or Cubanelle peppers
4 medium zucchini, sliced lengthwise 1/4 inch thick
Two 1-pound eggplants, sliced lengthwise 1/2 inch thick
2 dozen anchovy fillets
2 dozen marinated bocconcini (about 3/4 pound)
2 large beefsteak tomatoes (1 pound each), sliced crosswise 1/2 inch thick
Grilled country bread, for serving

1
In a food processor, combine the beans with the garlic, lemon juice and 2 tablespoons of the olive oil. Process until smooth, then scrape into a bowl. Fold in the basil and season with salt and pepper.
2
Light a grill. Brush the peppers and the zucchini and eggplant slices with olive oil and season with salt and pepper. Wrap an anchovy fillet around each of the bocconcini and thread the balls onto six 8-inch skewers.
3
Grill the peppers and the sliced zucchini and eggplants over a medium-hot fire until lightly charred and tender, about 2 minutes per side for the zucchini and 4 minutes per side for the peppers and eggplant. Transfer to a large platter and spread the bean dip on the zucchini and eggplant slices.
4
Lightly brush the tomato slices with olive oil and season with salt and pepper. Grill until tender, about 1 minute per side. Transfer the tomatoes to the platter. Lightly oil the grate. Grill the skewered bocconcini for 1 minute, turning once, or just until beginning to melt; transfer the skewers to the platter. Serve the antipasto with the remaining white bean dip and the grilled bread.
5
Make Ahead: The white bean dip can be covered and refrigerated overnight.
6
Wine Recommendation: A food-friendly Sauvignon Blanc with herbal overtones and bold acidity will accent the grilled eggplant and garlic and balance the salty anchovies in this dish. Look for an Italian bottling, such as the 2000 Borgo Conventi or 2000 Livio Felluga.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: One 19-ounce can cannellini beans, drained and rinsed, 2 small garlic cloves, minced, 2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, plus more for brushing, and more.

Yes, Grilled Antipasto With Garlicky Bean Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Antipasto With Garlicky Bean Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions