Hot 3 Cheese Bruschetta

1/2 c Cream Cheese
1/4 c Miracle Whip or Mayonnaise
1/2 c Mozza Cheese
1/4 c Grated Parmesan (Maybe a little more)
2 tbsp VE Bruschetta Herbs
2 tsp. VE Cheese & Jalapeno Dip Mix
VE Sea Salt (to taste)
VE 4 Pepper Blend, coarsely ground, to taste
1 – 355 ml can diced tomatoes, drained

Combine first 7 ingredients. Fold in tomatoes. Put in ovenproof dish. Bake at 350 until golden brown and bubbly. Serve with crackers, taco chips, or put onto baguettes slices that have been slightly toasted.

Bruschetta

Make filling the day before and chill. Spread on bread just before baking.

½ cup mayonnaise or salad dressing
1 cup grated mozzarella cheese
2 medium tomatoes, halved, seeded and finely diced
½ cup chopped ripe pitted olives
¼ cup grated fresh Parmesan cheese (or 2 tbsp. dry)
1 ½ tbsp. VE Brushetta Herb Mix
½ tsp. VE 4 Pepper Blend

1 baguette (must be fresh), about 2 ½ inches round, 24-27 inches long
1/3 cup butter or hard margarine, softened

Mix first 8 ingredients in small bowl.

Cut baguette into 1” slices. Butter each slice on 1 side. Arrange, buttered side up, on ungreased baking sheet. Divide tomato mixture among slices and spread. Bake in 350F oven for 15 minutes until hot and cheese is melted. Serve warm. Makes 24 to 27 appetizers.