Grilled Antipasto With Garlicky Bean Dip Recipe

Print Recipe

Related Recipes

Garlicky White Bean Puree
Antipasto Grilled Cheese Sandwich
Antipasto Bowl
Antipasto Roasted Bell Peppers On M
Antipasto Kebobs
Marinated Antipasto
Antipasto Panzanella
Summertime Antipasto
Garlicky Grilled Veggie Pouch
Seafood Antipasto
Antipasto Platter
Antipasto Tortellini Kabobs
Grilled Chicken In Jerk Sauce
Antipasto Salad
Antipasto Salad

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

• Step #1 In a food processor/blender, mix the beans with the garlic, lemon juice & 2 tbsps of the olive oil.
• Step #2 Process until smooth, then scrape into a bowl.
• Step #3 Fold in the basil & season this with salt & pepper.
• Step #4 Light a grill.
• Step #5 Brush the peppers & the zucchini & eggplant slices with olive oil & season this with salt & pepper.
• Step #6 Wrap an anchovy fillet around each of the bocconcini & thread the balls onto six 8-inch skewers.
• Step #7 Grill the peppers & the sliced zucchini & eggplants over a medium-hot fire until lightly charred & tender, about 2 mins per side for the zucchini & 4 mins per side for the peppers & eggplant.
• Step #8 Transfer to a large platter & spread the bean dip on the zucchini & eggplant slices.
• Step #9 Lightly brush the tomato slices with olive oil & season this with salt & pepper.
• Step #10 Grill until tender, about 1 min per side.
• Step #11 Transfer the tomatoes to the platter.
• Step #12 Lightly oil the grate.
• Step #13 Grill the skewered bocconcini for 1 min, turning once, or just until beginning to melt; transfer the skewers to the platter.
• Step #14 Serve the antipasto with the remaining white bean dip & the grilled bread.
• Step #15 Make Ahead: The white bean dip can be covered & put in the fridged overnight.
• Step #16 Wine Recommendation: A food-friendly Sauvignon Blanc with herbal overtones & bold acidity will accent the grilled eggplant & garlic & balance the salty anchovies in this dish.
• Step #17 Look for an Italian bottling, such as the 2000 Borgo Conventi or 2000 Livio Felluga.
• Enjoy the Grilled Antipasto with Garlicky Bean Dip recipe

More Related Recipes

Grilled Antipasto With Garlicky Bea
Garlicky Bean Spread
Grilled Vegetable Antipasto
Grilled Stone Fruit Antipasto Plate
Grilled Salmon With Black Bean Sala
Wing Bean And Grilled Prawn Salad
Charcoal Grilled Salmon With Spicy
Lime-grilled Chicken With Black Bea
Grilled Lime Chicken W/black Bean S
Yogurt And Citrus Turkey Breast Wit
Grilled Spicy Lime Chicken With Bla
Garlicky Red Lentil Dal
Garlicky Yogurt Dip
Garlicky Pita Chips
Garlicky Mushroom Pakoras
All

Related Categories

Weight Watchers / Dinner

Related Tags

• easy
• grilled
• bean
• garlicky
• chicken
• beans
• garlic
• spicy
• quick
• cheese
• cheap
• main
• soup
• beef
• salad
• healthy
• sweet
• mexican
• side
• onion