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Red Capsicum Toasts

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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.”
READY IN:
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  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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