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I love little appetizers that actually have some substance to them. Chicken, cheese and peppers on a little baguette with a creamy sauce are the perfect bite full of flavor. I made these last weekend for a BBQ I had. They went so fast I couldn't replace them face enough.

So easy to make with the simplest ingredients. Chicken, peppers, cheese and some fresh bread. Baked for only 10 minutes they are ready in a jiffy which is because I promise you wont be able to keep the plate full fast enough.

You can change up this recipe if you like as well. It would be just as good with ground beef almost like a nacho on a baguette. You can also make them vegetarian as well. They really are endless possibilities.

Want some more appetizer recipes? Check out:

Cheesy Buffalo Chicken Bombs

Meat Lovers Pizza Rolls

Mac & Cheese Bombs

To make preheat oven to 400°F. Line cookie sheet with cooking parchment paper. Place bread slices with sides touching in single layer on parchment paper. Brush with oil.

Bake 5 to 7 minutes or until bread is toasted. Meanwhile, in medium bowl, stir together remaining ingredients except 1 tablespoon of the chives.

Spoon mixture on toasted bread slices; sprinkle with remaining 1 tablespoon chives.

Bake 10 to 12 minutes or until cheese is melted and golden brown. Cool 5 minutes. Slide parchment and bread onto wooden cutting board or serving platter so guests can pull them apart. Serve warm.

Ingredients

• 1 loaf (18 inch) baguette French bread, cut into 36 (1/2-inch) slices
• 1 tablespoon olive oil1cup crumbled crisply cooked bacon
• 1 cup shredded deli rotisserie chicken1cup shredded mozzarella cheese (4 oz)
• 1 cup shredded pepper Jack cheese (4 oz)
• 1/2 cup chopped red bell pepper
• 1 package (8 oz) cream cheese, softened
• 2 to 3 chipotle chiles in adobo sauce (from 7-oz can), finely chopped
• 3 tablespoons finely chopped chives

Directions

1. Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place bread slices with sides touching in single layer on parchment paper. Brush with oil.
2. Bake 5 to 7 minutes or until bread is toasted. Meanwhile, in medium bowl, stir together remaining ingredients except 1 tablespoon of the chives.
3. Spoon mixture on toasted bread slices; sprinkle with remaining 1 tablespoon chives.
4. Bake 10 to 12 minutes or until cheese is melted and golden brown. Cool 5 minutes. Slide parchment and bread onto wooden cutting board or serving platter so guests can pull them apart. Serve warm.