Pesto: Lightly toast the pine nuts in the oven at 150 degrees C for around 10 minutes then allow them to cool.
Place in a blender the pine nuts and basil, lemon juice, olive oil, salt and garlic then blend on high until the mixture turns into a paste.
In a blender combine the goats cheese and the sour cream on high until smooth then refrigerate until required.
Bread Cases: Preheat the oven to 150 degrees C.
Melt the butter in a small saucepan on a low heat.
Cut circles from the slices of bread by using a cutter approximately 5cm wide. Brush the bread circles heavily with the butter and push them into a cup shape by using a cupcake tray.
Bake in the oven for 20 minutes. They will need to be pushed down with a spoon twice as they cook as they will puff up and loose their shape.
Capsicum: Preheat the oven to 180 degrees C.
Cut the capsicum in half through the stem then place cut side down on a baking tray. Drizzle a little olive oil then bake for 20 minutes or until the flesh becomes loose and the skin wrinkles.
When they have cooled peel off the skins and slice them as finely as you can. Place in a sieve and leave them to drain until you are ready to use them.
To Assemble: Place the bread cups onto a platter and fill with the red capsicum. On top spoon a small amount of the goat’s cheese. On top of that spoon a small amount of the pesto. Garnish with freshly washed pieces of Italian parsley.