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.
2
Process until smooth, then scrape into a bowl.
3
Fold in the basil and season with salt and pepper.
4
Light a grill.
5
Brush the peppers and the zucchini and eggplant slices with olive oil and season with salt and pepper.
6
Wrap an anchovy fillet around each of the bocconcini and thread the balls onto six 8-inch skewers.
7
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.
8
Transfer to a large platter and spread the bean dip on the zucchini and eggplant slices.
9
Lightly brush the tomato slices with olive oil and season with salt and pepper.
10
Grill until tender, about 1 minute per side.
11
Transfer the tomatoes to the platter.
12
Lightly oil the grate.
13
Grill the skewered bocconcini for 1 minute, turning once, or just until beginning to melt; transfer the skewers to the platter.
14
Serve the antipasto with the remaining white bean dip and the grilled bread.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Grilled Antipasto with Garlicky Bean Dip

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