Red Capsicum Toasts

• 2 large red capsicums, about 500g
• 1 tablespoon olive oil
• 2 tablespoons brown sugar
• 13 cup dry white wine
• 2 12 tablespoons balsamic vinegar
• 2 tablespoons basil, chopped
• to taste sandwich bread, sliced
• 12 lime, thinly sliced

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.

red capsicums, olive oil, brown sugar, white wine, balsamic vinegar, basil, sandwich bread, lime

Taken from www.food.com/recipe/red-capsicum-toasts-2068 (may not work)