1.Preheat oven to 240°C (220°C fan-forced).
2.Place capsicums on oiled oven tray, roast, uncovered, about 15 minutes or until skin blisters and blackens. Cover capsicum with plastic or paper for 5 minutes, peel away skin. Slice off and discard top and bottom of capsicums, carefully remove and discard seeds and membrane from inside remaining capsicum pieces. Trim capsicum pieces to 8cm in depth, cut each in half to make two 4cm “rings” (you will have eight rings).
3.Blend or process cheeses and sour cream until smooth. Fit one capsicum ring inside a 5.5cm-round cutter, place on serving plate, spoon cheese mixture inside capsicum ring, carefully remove cutter. Repeat with remaining capsicum and cheese mixture.
4.Blend or process ingredients for tapenade until smooth.
5.Serve capsicum with tapenade, drizzle with oil, sprinkle with basil and freshly ground black pepper.
The name tapenade derives from tapeno, the Provençal word for capers, a vital ingredient in this tangy condiment that perfectly complements goat cheese.Note