When toasted, an artisan French baguette from the Hy-Vee Bakery holds up well to heavy toppings like guacamole and shrimp.
Preheat a charcoal or gas grill for direct cooking over medium heat (350°F). Place foil bowls filled with tapas on grill rack. Grill for 12 to 18 minutes or until meat reaches 165°F or vegetables reach desired doneness, gently stirring every 3 to 5 minutes.
Fill foil packets with bite-size foods, cook over flame, then serve on platters for guests to build their plates.
Lay out food out buffet style with small plates stacked and ready for guests.
Serve food in easy-to-grab bite-size morsels. Keep warm and cold foods separate from each other.
Plan on offering two to three tapas dishes for every four guests.
Fill in any gaps by offering snack items such as almonds, olives and pickled vegetables.