Red Capsicum Toasts

Ingredients

• 2 large red capsicums, about 500g
• 1 tablespoon olive oil
• 2 tablespoons brown sugar
• 1/3 cup dry wine
• 2 1/2 tablespoons balsamic vinegar
• 2 tablespoons basil, chopped
• to taste sandwich bread, sliced
• 1/2 lime, thinly sliced

Recipe

• 1 cut capsicums in quarters, remove membrane and seeds.
• 2 grill capsicum, skin side up, until skin blackens and blisters; peel skins from them.
• 3 finely chop capsicum.
• 4 heat oil in pan, stir in peppers and sugar, cook over low heat, covered, for about 45 minutes or until capsicums are soft, stirring occasionally.
• 5 stir in wine and vinegar, bring to the boil, simmer, uncovered for about 15 minutes or until thick, remove from heat; strain, cool then stir in the basil.
• 6 remove the crusts and cut the bread into 2 1/2cm squares, place on an ungreased oven tray and bake in a moderate oven about 10 minutes or until lightly browned, cool.
• 7 spoon capsicum mixture onto toast squares, top with lime wedges.
• 8 the capsicum and toasts can be made a day ahead of time.