Grilled Antipasto With Garlicky Bean Dip
I liked this one so much I gave it it's own post :)
Grilled Antipasto With Garlicky Bean Dip
1 nineteen-ounce can cannellini beans,drained and rinsed
2 small garlic cloves,minced
2 T fresh lemon juice
2 T extra-virgin olive oil,plus more for brushing
1/2 c chopped basil
Salt and freshly ground pepper
6 small Italian frying peppers or Cubanelle peppers
4 medium zucchini,sliced lengthwise 1/4 inch thick
2 one-pound eggplants,sliced lengthwise 1/2 inch thick
24 anchovy fillets
24 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.
Make Ahead
The white bean dip can be covered and refrigerated overnight. .
Grilled Antipasto With Garlicky Bean Dip
1 nineteen-ounce can cannellini beans,drained and rinsed
2 small garlic cloves,minced
2 T fresh lemon juice
2 T extra-virgin olive oil,plus more for brushing
1/2 c chopped basil
Salt and freshly ground pepper
6 small Italian frying peppers or Cubanelle peppers
4 medium zucchini,sliced lengthwise 1/4 inch thick
2 one-pound eggplants,sliced lengthwise 1/2 inch thick
24 anchovy fillets
24 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.
Make Ahead
The white bean dip can be covered and refrigerated overnight. .
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