Grilled Antipasto with Garlicky Bean Dip
When Marcia Kiesel grills vegetables, she likes to add unexpected accompaniments, like grilled marinated mini mozzarella balls (called bocconcini) wrapped in anchovy fillets, and garlicky white bean dip. Served with grilled country bread, this antipasto becomes a light main course. The bocconcini should be eaten hot off the grill, while still soft enough to spread on the bread. To prevent sticking, lightly oil the grate before grilling the bocconcini. Healthy Grilling Recipes
The white bean dip can be covered and refrigerated overnight.
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.