Recipe by Doreen Randal
Went to a wee do on Saturday and everyone had to bring a finger food that was a bit different. I took these and they were delicious, the lime just finishes them off. We all decided the mixture would make a nice 'chutney' for cold meats too.
Top Review by Peter J
Nice recipe Doreen! I followed the recipe but because I was only making two slices of toast for breakfast just grilled the capsicum under a sandwich press (skin down) and did the toast the same way but made into fingers with the crust intact. I took the photograph before adding the lime, it made a great start to the day! It would also be a good picnic / camping type dish that you could spread just before eating.
- 2 large red capsicums, about 500g
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- 1⁄3 cup dry white wine
- 2 1⁄2 tablespoons balsamic vinegar
- 2 tablespoons basil, chopped
- to taste sandwich bread, sliced
- 1⁄2 lime, thinly sliced
Directions See How It's Made
- Cut capsicums in quarters, remove membrane and seeds.
- Grill capsicum, skin side up, until skin blackens and blisters; peel skins from them.
- Finely chop capsicum.
- 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.
- 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.
- 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.
- Spoon capsicum mixture onto toast squares, top with lime wedges.
- The capsicum and toasts can be made a day ahead of time.