Ingredients
1cancannellini beans
2small garlic cloves
2tbsplemon juice,fresh
2tbspextra virgin olive oil
½cupbasil,chopped
salt and freshly ground pepper
6small Italian frying peppers,or cubanelle peppers
4medium zucchini
2eggplants
24anchovy fillets
24bocconcini,(about ¾ lb), marinated
2large beefsteak tomatoes
country bread,grilled
Preparation
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.
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.
Grill the peppers and the sliced zucchini and eggplants over a medium-hot fire for about 2 minutes per side for the zucchini and 4 minutes per side for the peppers and eggplant, until lightly charred and tender.
Transfer to a large platter and spread the bean dip on the zucchini and eggplant slices.
Lightly brush the tomato slices with olive oil and season with salt and pepper. Grill for about 1 minute per side, until tender. 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, and enjoy!
