1. 1. Preheat your oven to 400°F (200°C).

2. 2. Line a baking sheet with parchment paper and arrange the mini peppers on it.

3. 3. Drizzle the peppers with olive oil and sprinkle with chipotle pepper powder.

4. 4. Roast the peppers in the oven for 20 to 25 minutes or until they are tender and slightly charred.

5. 5. While the peppers are roasting, slice the Serrano ham into thin strips and set aside.

6. 6. Crumble the goat cheese into a bowl.

7. 7. Separate the romaine lettuce into individual leaves.

8. 8. Once the peppers are done, let them cool slightly after removing from the oven.

9. 9. Place a slice of Serrano ham on each bread slice.

10. 10. Add a spoonful of crumbled goat cheese on top of each ham slice.

11. 11. Top with a few leaves of romaine lettuce.

12. 12. Finish by placing one roasted mini pepper on each appetizer.

13. 13. Serve immediately and enjoy!