Red Capsicum Toasts

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.

Ingredients Nutrition


  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.

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