Antipasto usually means a cold platter you pick at before dinner actually starts — but char it on the grill and everything changes. These grilled antipasto skewers get smoky and caramelized at the edges, then get dunked into a warm, garlicky white bean dip that stands in for the usual oil-and-vinegar drizzle. It's the same flavors you already love, just louder and a lot more filling.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
PrintGrilled Antipasto Skewers with Garlicky Bean Dip
Smoky char-grilled antipasto skewers of salami, mozzarella, and marinated vegetables served with a warm garlicky white bean dip.
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
- 8 oz dry salami or soppressata, cut into 1-inch cubes
- 8 oz bocconcini or fresh mozzarella balls, patted very dry
- 1 cup marinated artichoke hearts, halved
- 1 cup cherry tomatoes
- 1 red bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1/2 cup pitted kalamata olives
- 1/3 cup olive oil, plus extra for brushing
- 3 garlic cloves, minced
- 2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 2 tbsp red wine vinegar
- Salt and black pepper, to taste
- Fresh bay leaves or basil leaves, for threading (optional)
- For the bean dip: 1 head garlic, 2 (15 oz) cans cannellini beans, drained
- 3 tbsp olive oil, plus more for roasting garlic
- 1 lemon, juiced
- 1/4 cup grated Parmesan
- 2 tbsp fresh parsley, chopped
- 2–4 tbsp warm water, as needed
Instructions
- Roast the garlic: slice the top off the head, drizzle with olive oil, wrap in foil, and roast at 400°F for 35–40 minutes until soft and golden. Let cool slightly, then squeeze the cloves out.
- Whisk together 1/3 cup olive oil, minced garlic, oregano, red pepper flakes, vinegar, salt, and pepper. Toss the salami, artichoke hearts, tomatoes, bell pepper, onion, and olives in the marinade and let sit at room temperature for 20–30 minutes. Strain and reserve the marinade.
- Thread the marinated ingredients onto skewers, alternating for color, tucking in a bay or basil leaf every few pieces if using. Leave the mozzarella off for now.
- Heat a grill or grill pan to medium-high. Grill the skewers, turning every 2–3 minutes and basting with the reserved marinade, for 8–10 minutes total until charred at the edges.
- In the last 60–90 seconds, add the mozzarella to the skewers (thread onto the ends or use separate small skewers) and grill just until softened, not melting.
- While the skewers grill, blend the roasted garlic, cannellini beans, 3 tbsp olive oil, lemon juice, Parmesan, and a pinch of salt in a food processor until smooth, adding warm water a tablespoon at a time to loosen. Warm gently in a small pot or microwave before serving.
- Spread the warm bean dip on a platter, top with the skewers, and finish with parsley and a drizzle of olive oil.
Notes
Pat the mozzarella very dry before grilling — trapped moisture is what causes it to burst instead of soften. If it’s a weeknight and you don’t want to roast garlic, sauté minced garlic in olive oil until just golden and blend that in instead; it’s sharper but still good. Leftover bean dip keeps 4 days refrigerated and doubles as a sandwich spread.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Grilling
- Cuisine: Italian-American
The whole point of a traditional antipasto board is temperature contrast — cool cheese, cool cured meat, room-temp vegetables. Grilling throws that idea out and replaces it with something better: heat that renders the salami’s fat just enough to crisp its edges, blisters the tomatoes until they’re ready to burst, and gives the artichoke hearts and peppers real char instead of just a marinade. The garlicky bean dip is the other half of the twist. Instead of a thin balsamic drizzle that mostly runs off the plate, a warm puree of cannellini beans, roasted garlic, and lemon gives you something to actually scoop with — it turns a nibble into an appetizer that can carry a whole cocktail hour.
The one mistake that ruins this dish: threading fresh mozzarella pearls straight onto the skewer and setting them over direct flame. They melt, slump, and weld themselves to the salami before you’ve gotten any color elsewhere. Use bocconcini or larger fresh mozzarella balls instead of tiny pearls, pat them very dry, and add them to the skewer last so they sit toward the cooler end of the grill or go on for the final 60–90 seconds only, just long enough to soften without collapsing. Firm components — artichoke hearts, peppers, onion, tomatoes, salami — can take the full direct heat and should go on first.
Don’t toss the oil the antipasto ingredients were marinating in. Strain it and use it as a basting oil while the skewers grill; the garlic and oregano in it caramelize onto the meat and vegetables instead of evaporating in a bowl. For the dip, roasting the garlic instead of using it raw is what keeps this from tasting like a garlic bread topping — roasting mellows the sharpness into something sweet and spreadable, so it pairs with the smoky skewers instead of fighting them. No cannellini beans on hand? Great Northern or navy beans work fine; chickpeas make a heartier, more assertive dip closer to hummus.
Frequently Asked Questions
Can I make grilled antipasto skewers without a grill?
Yes — use a cast iron grill pan or broil the skewers on high for 3–4 minutes per side, watching closely since broilers cook faster and less evenly than an open flame.
What's the best cheese for grilled antipasto skewers?
Bocconcini or a firmer fresh mozzarella holds up best; tiny mozzarella pearls melt too fast. Provolone or halloumi are sturdier substitutes if you want a cheese that can go on for the full cook time.
Can the garlicky bean dip be made ahead?
Yes, make it up to 3 days ahead and refrigerate. Reheat gently on the stove or in the microwave, thinning with a splash of warm water if it's thickened.
What can I use instead of cannellini beans in the dip?
Great Northern or navy beans give a similar mild, creamy result. Chickpeas work too, though the dip will taste closer to hummus and be slightly heartier.
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