Diagonally cut chorizo into slices. Cook in a large non-stick frying pan, over medium heat, 2 minutes on each side until golden (or barbecue whole sausages, then cut into slices).
Meanwhile, combine yogurt, peppers and almonds in a food processor, and pulse until creamy, but still a little chunky. Add salt and pepper.
Toast baguette slices, if desired. Spread each with a generous spoonful of sauce, then top with one or two slices of chorizo. Transfer to a platter and serve as an appetizer.