Today we’re preparing a red bell pepper and jalapeno spread, with grilled garlic and artichoke hearts. This spread is a perfect accompaniment to homemade flatbreads, or as the centerpiece of a lush antipasto or charcuterie board. Earthy, rustic, and just hint a spicy, this spread embodies ‘Old World Flare’ like few others.
Ingredient Notes, Tips, and Substitutions
1) The Olives. I’m using Kalamata for today’s spread, but really you could substitute in anything you have on hand – including basic canned black olives. You might also consider Gaeta olives, which are probably the closest relative to Kalamata in terms of taste and texture. Ligurian olives, also called Taggiasca olives, are also a great substitute. Sicilian olives, also, would serve just fine in today’s spread.
2) Marinated Artichoke Hearts. These are one of my favorite things in the world. They can add a touch of ‘Mediterranean flare’ to pretty much anything. Artichoke hearts make an appearance in almost every Mediterranean cuisine, from Morocco to Sicily, to Greece, Turkey, and Spain. And for good reason – there’s almost nothing you ‘cannot’ do with them. I’ve used these as toppings for flatbreads and homemade pizza, I’ve cut them up into eggs, I’ve served them whole as part of my antipasto spreads, and I’ve used them in a variety of pasta dishes. Seriously these are beyond versatile, and learning how and where to use them will instantly kick up your kitchen game.
3) Cannellini Beans vs Navy Beans vs Butter Beans. The truth is these three beans are often used interchangeably. However, there are subtle differences that make one or the other better suited to certain recipes than its counterparts. Today we’re using Cannellini beans since they are the largest and ‘meatiest’ of the ‘white bean’ group – and since we’re eating the beans ‘whole and on their own’ as part of today’s spread, we want a ‘substantial’ bean. Cannellini beans have a nutty, earthy flavor, and very tender flesh, this makes them ideal for things chili, minestrone, and – you guessed it – dips and spreads. By contrast, Butter Beans are much starchier and somewhat smaller, and are popular in soups in stews. These qualities, however, makes them less desirable when you prefer a ‘hardier’ texture, or when you want the beans to stand on their own – as in today’s spread. Finally. Navy Beans are small and pea-like, and have a low cooking point – meaning that they become softer faster during cooking – and are typically used as a thickening agent for soups and stews. They are also relatively flavor neutral. Naturally, these qualities make them ideal for cooking, but less so for processing into a dip or spread or eating on their own.
Uses for Today’s Chutney
1) Flatbreads. My personal favorite pairing for today’s spread, and for dips with comparable flavors, such as my dips, such as my Cilantro and Cannelini Bean Dip. Flatbreads are relatively easy and quick to make, and never fail to impress at dinner parties. That said, they are also super intuitive to ‘dress up’ with things like today’s spread, or with a bit infused olive oil, or the various ‘items’ typical of antipasto boards such as cheeses, fish, olives, and cured meats.
2) On Crostini. Topped with today’s spread, some cured meat, and fresh mozzarella, crostini are a great way to get creative with today’s spread. Easy to make, and providing endless possibilities for experimentation, learning how to prepare crostini will make you the hit of your next dinner party.
3) Charcuterie Board. Today’s spread is well at home in a variety of ‘classic’ antipastos or as the centerpiece of a well-crafted charcuterie boards You might consider a board featuring dried fruits, crostini, panini sandwiches, and cured meat, such as the one I prepared here. Alternatively, you might also consider a board featuring grilled fruit, grapes, olives, artisanal toast, and roasted peppers, such as my charcuterie board.
Red Pepper and Jalapeno Chutney
- Total Time: 25 minutes
- Yield: 4-6 1x
Ingredients
- 4 red bell peppers - charred
- 1 1/2 heads of garlic - charred
- 2 tomatoes - diced
- 2 stalks celery - chopped
- 2 tbs. capers
- 2 jalapenos - charred
- 2 red onions - grilled
- 6 - 8 marinated artichoke hearts - sliced
- 1/4 cup Kalamata olives - chopped
- 2 tsp. salt
- 1 tsp. sugar
- 1 tsp. black pepper
- 2 tsp. dried oregano
- 1 tsp. red pepper flakes
- Parmesan or Romano cheese - shaved
- 2 - 3 tbs. olive oil
For the Seasoned Cannellini Beans:
- 1 29 oz. can of cannellini beans - rinsed and drained
- Small head of garlic - grilled
- Fresh rosemary sprigs
- 1/2 tsp. sea salt
- Dashes of red pepper flakes
- 2 - 3 tbs. olive oil
Instructions
- Carefully, grill the red bell peppers on the open flame or in the dry cast iron frying pan to a nice char.
- Allow the peppers to cool down and then scrape the char off and slice.
- Place the garlic cloves in a dry cast iron frying pan with the jalapenos to get a nice golden color.
- Heat a large cast iron frying pan. Place the sliced onions, charred garlic, sliced jalapenos (with seeds) and sprinkle with a tsp. of salt and tsp. of sugar, and allow the onions to get a nice golden color.
- Add the sliced celery, sliced red bell peppers and continue to get the nice golden color.
- Add the diced tomatoes, seasonings, capers, chopped kalamata olives and artichoke hearts and continue to simmer.
- Turn the heat down and drizzle with the olive oil. Taste for seasonings.
- Allow to reach room temperature before serving. Serve with the Parmesan or Romano cheese shaving.
For the Seasoned Cannellini Beans:
- Heat a small cast iron frying pan dry with the garlic cloves.
- Allow the garlic cloves to get a nice golden color. Turn the heat off and add the sprigs of rosemary and a tbs. of olive oil.
- Place the beans in a large bowl and top with the garlic, olive oil, rosemary and sea salt.
- Serve with the red bell pepper chutney, fresh flat breads if desired, and seasoned olive oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
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angiesrecipes says
So yummy! I love it with some Italian hard cheese and a glass of Shiraz 🙂
Catherine Pappas says
Thank you dear Angie, I would love to enjoy that with you dear friend. xo
S Shukla says
Very useful recipe is provided on your site. It is also liked in all India. You have explained it very well. Information on each recipe is also very detailed. Accept greetings.
Catherine Pappas says
Thank you for visiting. I am so happy that you enjoyed this post and the information in it. Have a beautiful weekend.
Mosaics Lab says
I am literally drooling! This looks so so good! I love trying new chutney...Can't wait to make this, thank you so much.
Catherine Pappas says
Thank you for your kind words. I hope that you enjoy this recipe if you give it a try. Have a good weekend.
Heather says
This sounds so delicious. I'm actually not sure I've ever tried chutney before!
Catherine Pappas says
Thank you for your kind words. I hope that you enjoy this if you give it a try. Have a wonderful weekend. xo
Melissa Cushing says
Oh my goodness.... this looks and sounds divine! I am loving this delicious recipe and will be making this this weekend so thank you for sharing! I am heading to pin and snag the recipe next!
Catherine Pappas says
Thank you for your kind words. I hope that you enjoy this recipe if you give it a try. Have a beautiful weekend. xo
Yeah Lifestyle says
This looks absolutely amazingly and tasty and I am planning to make it for my lunch. I am imagining the flavours by looking at the photos
Catherine Pappas says
Thank you for your kind words. I do try to imagine flavors too in my head. I hope that you enjoy this recipe if you do give it a try. Have a beautiful weekend. xo
Jasmine Hewitt says
my husband loves dishes with jalapenos! we will have to give this a try
Catherine Pappas says
I hope that you and your husband enjoy this recipe if you give it a try. I hope that you have a beautiful weekend. xo
Paula Richie says
This is an interesting combination of ingredients. But then, I'm not a good cook at all.
Catherine Pappas says
Oh, thank you for visiting. I hope that if you try this combination of flavors if you give it a try. Have a beautiful weekend. xo
Knashz says
Chutney is such a silly word! Chutney... chutney....
But this one looks so delish!
Catherine Pappas says
Thank you for your kind words.
Heather says
Yum, this looks great for a quick and easy family meal! Adding it to our November recipes!
Catherine Pappas says
Thank you Heather. I hope that you enjoy this recipe with your family if you give it a try. Have a beautiful weekend. xo
Marta says
That looks and sounds so good. Ist very hot and spicy? Can kids eat it?
Catherine Pappas says
This recipe does have a bit of a kick to it and it depends whether your kids like a bit of a spicy meal. I know that my family likes a bit of heat. The jalapeno can always be left out if you don't want to much heat. Have a beautiful weekend. xo
Romy says
What a yummy recipe, thanks for sharing. It looks packed with flavor!
Catherine Pappas says
Thank you for your kind words . Have a wonderful weekend.
Pinoy Trending OPM Lyrics says
Wow so yummy, i hope to taste like that food you make. more post like that =) im from philippines supporting to you