Ingredients
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2
-
1
-
2
-
1/3
-
2 1/2
-
2
-
-
1/2
-
-
-
-
-
-
-
Directions
Red Capsicum Toasts, 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 , 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
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Steps
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1
Done
|
Cut Capsicums in Quarters, Remove Membrane and Seeds. |
|
2
Done
|
Grill Capsicum, Skin Side Up, Until Skin Blackens and Blisters; Peel Skins from Them. |
|
3
Done
|
Finely Chop Capsicum. |
|
4
Done
|
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
Done
|
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
Done
|
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
Done
|
Spoon Capsicum Mixture Onto Toast Squares, Top With Lime Wedges. |
|
8
Done
|
the Capsicum and Toasts Can Be Made a Day Ahead of Time. |
