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Grilled 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

  • Author: Ella Whitley
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Method: Grilling
  • Cuisine: Italian-American