Slice the baguette on a diagonal into 1/2 inch slices. If you want to toast them, arrange in a single layer on a baking tray and bake in a 350˚F oven for 10-12 minutes. Leave to cool.
Assemble your open-face slices as you wish. I like to use either ricotta or cream cheese as the base and then top with one of the following: prosciutto, salami, bresaola or coppa. Be sure to use very thinly sliced meats so they are easy to eat. Top with an olive, pickle or tomato wedge and hold in place with a toothpick. You can make these an hour in advance and keep in the fridge.