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Appetizers 

Basil Brochette submitted by Kelli Johnson

2 Pkgs of the long Brochette Bread thinly sliced from the local bakery
6 fresh Roma tomatoes diced
6 leaves of fresh basil diced
1/2 c. diced onion
4 cloves garlic minced
1/2 c. shredded parmesan cheese
1/2 tsp. salt

Serve FRESH on toasted bread.
 

For a "greek" brochetta add the following to the list above and broil for 10 min.
1/2 c. feta cheese 
1/2 c. mayonnaise
1 c. frozen spinach (thawed)
 

Hot/Sweet Mustard submitted by Kelli Johnson

vinegar
dry mustard
sugar

Let sit in jar on counter for 2-3 days to make stronger flavor and to dissolve

Hearts of Palm Spread submitted by Kelly Garcia

3/4 d. Shredded Parmesan Cheese
2 Cans Hearts of Palm
1/2 c. Mayonnaise
1 8oz pkg cream cheese
3 garlic cloves

Bake 350 for 20 min or until warm.

Parmesan Bread submitted by Kelli Johnson
1 cup Mayonnaise
1 cube butter (real butter preferably--not margarine)
1 cup shredded Parmesan Cheese
2 T minced garlic (fresh or in jar)
1/2 tsp. garlic salt
Top with Paprika for color if desired

Mix together softened (not melted) butter with the rest of the ingredients.  Cut French bread loaf in half lengthwise then in 2 1/2 inch slices widthwise.  Generously spread mixture onto bread and put under broiler for a few minutes. (Watch it carefully as it will burn)