Put the goat cheese
in a large mixing bowl and, with the back of a wooden spoon, cream
into a smooth paste. Add the ricotta and chives
and stir to combine. Season with salt and pepper (if your capocollo is really salty, use less salt here).
Heat a bread grill or grill pan
and toast the baguette
slices in batches until they begin to char
, about 1 minute per side. Transfer the toasted slices to a bowl and loosely cover with foil to keep warm.
Spoon a dollop
of the cheese mixture onto the warm bread slices. Fold a slice of capocollo and place on top of the cheese mixture on each. Serve immediately.