Red Capsicum Toasts

1. 1

   Cut capsicums in quarters, remove membrane and seeds.

2. 2

   Grill capsicum, skin side up, until skin blackens and blisters; peel skins from them.

3. 3

   Finely chop capsicum.

4. 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. 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. 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. 7

   Spoon capsicum mixture onto toast squares, top with lime wedges.

8. 8

   The capsicum and toasts can be made a day ahead of time.

No additional tips available.