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RED CAPSICUM TOASTS

2 large red capsicums, about 500g
1 Tbs olive oil
2 Tbs brown sugar
1/3 cup dry white wine
2 1/2 Tbs balsamic vinegar
2 Tbs chopped basil
sandwich sliced bread
1/2 lime, thinly sliced

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.

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