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Betty Sims who majored in Foods and Nutrition at the
University of Tennessee, maintains catering your own party
can be a rewarding experience and one that does not have to
be overwhelming.

A former Restauranteur and caterer, Betty operates the
Scrumptious Culinary School in Decatur, Alabama and is a
food consultant.

Betty has attended many culinary schools throughout the
country and abroad. She is a member of the International
Association of Cooking Professionals and was editior of the
Junior League of Morgan County's cookbook, Cotton Country
Cooking, which has sold over 200,000 copies and continues to
be in demand. Betty has two books of her own - Southern
Scrumptious, How to Cater Your Own Party and Southern
Scrumptious Entertains. This year Betty has also added a
DVD with her class on "A Traditional Holiday Dinner" so
if you can't make the class you can order the DVD to view at
home!

Crostini:

3 French Baguettes

1/2 cup Extra - Virgin Olive Oil

1/2 cup finely chopped fresh Dillweed

Chopped fresh Thyme and Rosemary

Minced Garlic

Tomato Goat Cheese Spread

Slice each baguette diagonally into 1/4-inch thick slices. Arrange in a
single layer on a parchment paper-lined baking sheet. Combine the olive
oil, dillweed, thyme, rosemary and garlic in a bowl and mix well. Brush
the tops of baguette slices with the mixture. Bake at 300 degrees for 30
minutes or until crisp but not brown. May be prepared ahead. Top with
Tomato Goat Cheese Spread.

Tomato Goat Cheese Spread:

2 (8 ounce) logs plain Goat Cheese at room temperature

1/2 cup drained oil-packe sun-dried tomatoes, minced

8 fresh Basil leaves chopped

2 Garlic cloves, minced

1/4 cup chopped Pine Nuts

Mash the goat cheese with a fork in a medium bowl. Add the tomatoes,
basil, garlic and pine nuts an mix well. Pack intoa serving bowl or
crock. Chill, covered, for up to 4 days. Bring to room temperature before
serving.