Thread cherry tomatoes, fresh mozzarella balls, and basil leaves onto skewers. Drizzle with balsamic glaze and olive oil before serving.
Remove the stems from large mushrooms and fill the caps with a mixture of cream cheese, garlic, Parmesan cheese, and herbs. Bake until golden and bubbly.
Toast slices of baguette and top with a mixture of diced tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper.
Wrap thin slices of prosciutto around asparagus spears and roast until the asparagus is tender and the prosciutto is crispy.
Combine chopped spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, Parmesan cheese, and garlic. Bake until warm and bubbly, then serve with tortilla chips or bread slices.
Serve cooked shrimp with cocktail sauce and lemon wedges for a classic appetizer that's always a hit.
Skewer cherry tomatoes, mini mozzarella balls, and small basil leaves on toothpicks. Drizzle with balsamic glaze and sprinkle with salt and pepper.