Method:
1 Preheat oven 200°C fan-forced.  Brush sourdough bread with a little olive oil and place in oven for 2 minutes or until bread is lightly toasted
2 Combine the capsicum and sour cream to a food processor, season with salt and pepper and process until smooth. 
3 Spoon the pate into a ramekin, drizzle with oil, sprinkle with basil leaves and serve with toasted sourdough