Grilled Antipasto with Garlicky Bean Dip

Name: Grilled Antipasto with Garlicky Bean Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 24 fillets anchovy fillets; 118 milliliters chopped basil; 907 grams large beefsteak tomatoes each), sliced crosswise 1/2 inch thick; 340 grams dozen marinated bocconcini (about; 6 servings Grilled country bread, for serving; 539 grams cannellini beans, drained and rinsed; 907 grams eggplants, sliced lengthwise 1/2 inch thick; 2 smalls garlic cloves, minced; 2 Tbsps fresh lemon juice; 2 Tbsps extra-virgin olive oil, plus more for brushing; 6 smalls Italian frying peppers or Cubanelle peppers; 6 servings Salt and freshly ground pepper; 4 mediums zucchini, sliced lengthwise 1/4 inch thick

Grilled Antipasto with Garlicky Bean Dip is a pescatarian recipe with 6 servings. One portion of this dish contains approximately 28g of protein, 20g of fat, and a total of 496 calories. This recipe covers 35% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. It works best as a main course, and is done in approximately 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up anchovy, grilled coun

Instructions

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Garlic

Basil

Beans

Equipment you will use

Food Processor

Bowl

Light a grill.

Equipment you will use

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.

Ingredients you will need

Salt And Pepper

Anchovy Fillets

Bocconcini

Olive Oil

Eggplant

Zucchini

Peppers

Wrap

Equipment you will use

Skewers

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.

Ingredients you will need

Eggplant

Zucchini

Peppers

Equipment you will use

Grill

Transfer to a large platter and spread the bean dip on the zucchini and eggplant slices.

Ingredients you will need

Eggplant

Zucchini

Dip

Lightly brush the tomato slices with olive oil and season with salt and pepper. Grill until tender, about 1 minute per side.

Ingredients you will need

Salt And Pepper

Tomato Slices

Olive Oil

Equipment you will use

Grill

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.

Ingredients you will need

Bocconcini

Tomato

Cooking Oil

Equipment you will use

Skewers

Grill

Serve the antipasto with the remaining white bean dip and the grilled bread.

Ingredients you will need

Bread

Dip

Make Ahead: The white bean dip can be covered and refrigerated overnight.

Ingredients you will need

Dip

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.

Ingredients you will need

Sauvignon Blanc