Grilled Antipasto with Garlicky Bean Dip

Health score
50%
Grilled Antipasto with Garlicky Bean Dip
45 min.
6
488kcal

Suggestions


Indulge in the vibrant flavors of Mediterranean cuisine with our Grilled Antipasto featuring a sumptuous Garlicky Bean Dip, perfect for lunch, dinner, or any festive gathering. This dish invites you to savor the delightful combination of grilled vegetables, marinated bocconcini, and the bold essence of anchovy, creating a colorful platter that tantalizes both the eyes and the palate.

Grilling brings out the natural sweetness of eggplants, zucchini, and peppers, while the perfectly charred tomatoes add a juicy burst to every bite. The creamy, garlicky bean dip infused with fresh basil serves as a luscious companion, making every bite a harmonious blend of textures and tastes. Each ingredient is thoughtfully selected to create a mosaic of flavors that transport you to a sun-soaked Italian terrace.

Whether you’re hosting a casual get-together or enjoying a hearty family meal, this dish is sure to impress. Not only is it visually stunning, but it is also nutritious, making it a great choice for health-conscious diners. Plus, the make-ahead option allows you to prepare the bean dip in advance, making entertaining a breeze. Pair it with a crisp Sauvignon Blanc, and you’ve got a winning combination that will leave your guests asking for seconds.

Ingredients

  • 24 fillet anchovy 
  • 0.5 cup basil chopped
  • pound beefsteak tomatoes sliced
  • 0.8 pound marinated bocconcini 
  • servings grilled country bread for serving
  • 19 ounce .5 can cannellini beans drained and rinsed canned
  • pound eggplants sliced lengthwise
  • small garlic cloves minced
  • tablespoons juice of lemon fresh
  • tablespoons olive oil extra-virgin plus more for brushing
  • small cubanelle peppers italian
  • servings salt and pepper freshly ground
  • medium zucchini sliced lengthwise

Equipment

  • food processor
  • bowl
  • grill
  • skewers

Directions

  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.
  3. 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.
  4. 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.
  5. Transfer to a large platter and spread the bean dip on the zucchini and eggplant slices.
  6. Lightly brush the tomato slices with olive oil and season with salt and pepper. Grill until tender, about 1 minute per side.
  7. 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.
  8. Serve the antipasto with the remaining white bean dip and the grilled bread.
  9. Make Ahead: The white bean dip can be covered and refrigerated overnight.
  10. 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.

Nutrition Facts

Calories488kcal
Protein21.78%
Fat35.33%
Carbs42.89%

Properties

Glycemic Index
47.11
Glycemic Load
15.3
Inflammation Score
-9
Nutrition Score
33.994782587756%

Flavonoids

Delphinidin
129.56mg
Eriodictyol
0.24mg
Hesperetin
0.72mg
Naringenin
1.1mg
Luteolin
3.49mg
Kaempferol
0.18mg
Myricetin
0.21mg
Quercetin
3.47mg

Nutrients percent of daily need

Calories:488.1kcal
24.41%
Fat:20.25g
31.16%
Saturated Fat:5.39g
33.68%
Carbohydrates:55.33g
18.44%
Net Carbohydrates:40.92g
14.88%
Sugar:16.36g
18.18%
Cholesterol:30.01mg
10%
Sodium:411.27mg
17.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:28.09g
56.19%
Vitamin C:109.59mg
132.83%
Manganese:1.69mg
84.64%
Fiber:14.41g
57.65%
Potassium:1698.6mg
48.53%
Folate:180.69µg
45.17%
Vitamin K:43.45µg
41.38%
Calcium:389.38mg
38.94%
Vitamin A:1943.83IU
38.88%
Vitamin B6:0.77mg
38.29%
Vitamin B3:6.76mg
33.82%
Magnesium:134.38mg
33.59%
Iron:5.82mg
32.31%
Copper:0.62mg
31.24%
Vitamin B1:0.43mg
28.66%
Phosphorus:285.73mg
28.57%
Selenium:16.21µg
23.16%
Vitamin B2:0.38mg
22.14%
Vitamin E:3.25mg
21.67%
Zinc:2.62mg
17.44%
Vitamin B5:1.41mg
14.15%
Vitamin B12:0.1µg
1.65%
Source:My Recipes