Red Capsicum Toasts

Name: Red Capsicum Toasts
Ingredients: 2 red capsicums; 1 olive oil; 2 brown sugar; 1/3 dry white wine; 2 1/2 basil; 2 lime

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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.

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#Dinner

📊 At a Glance

Difficulty Medium

🛒 Ingredients

2 red capsicums

1 olive oil

2 brown sugar

1/3 dry white wine

2 1/2 basil

2 lime

Nutrition Facts

Servings per recipe 1

Serving size 1 serving

Amount per serving

Calories 437

% Daily Value*

Total Fat 14.6g 19%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 35mg 2%

Total Carbohydrate 59.4g 22%

Dietary Fiber 7.9g 28%

Total Sugars 0g

Protein 3.9g 8%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.