Name: Grilled Antipasto with Garlicky Bean Dip
Yield: 6
Ingredients: 1 can cannellini beans -; 2 small garlic cloves -; 2 tbsp. fresh lemon juice -; 2 tbsp. extra-virgin olive oil -; 1/2 c. chopped basil -; Salt and freshly ground pepper -; 6 small Italian frying peppers or Cubanelle peppers -; 4 medium zucchini -; 2 eggplants -; 24 anchovy fillets -; 24 marinated bocconcini (about 3/4 pound) -; 2 large beefsteak tomatoes -; Grilled country bread -

Grilled Antipasto with Garlicky Bean Dip

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Ingredients for - Grilled Antipasto with Garlicky Bean Dip

1. 1 can cannellini beans -

2. 2 small garlic cloves -

3. 2 tbsp. fresh lemon juice -

4. 2 tbsp. extra-virgin olive oil -

5. 1/2 c. chopped basil -

6. Salt and freshly ground pepper -

7. 6 small Italian frying peppers or Cubanelle peppers -

8. 4 medium zucchini -

9. 2 eggplants -

10. 24 anchovy fillets -

11. 24 marinated bocconcini (about 3/4 pound) -

12. 2 large beefsteak tomatoes -

13. Grilled country bread -

How to cook deliciously - Grilled Antipasto with Garlicky Bean Dip

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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

6. Stage

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.