Mike's, Crumbs Between The Sheets

• 1 large Loaf French Bread
• 1 loaf Garlic Sweet Bread
• 1 small Loaf Baguette Bread
• 1 Bottle Seasoned Olive Dipping Oil
• 2 Bottles Cabernet Sauvignon or a dry Riesling Wines
• 2 4 Oz Squares Tillamook Sweet Cream Salted Butter
• 2 tbsp Pureed Garlic
• 1/4 cup Parmesan Cheese
• 1/2 tsp Black Or White Pepper
• 1 tbsp Packed Fresh Parsley
• 1/2 tsp Onion Powder
• 1 medium Ziplock Bag
• 1 lb White Swiss Cheese
• 1 lb Camembert Or Brie Cheese
• 1 lb Tillamook Extra Sharp Cheddar Cheese sliced
• 2 small Fondue Pots
• 4 small Fondue Forks
• 2 Butter Knives
• 2 large Wine Glasses
• 2 Linen Napkins
• 1 large Bread Knife
• 12 Red Roses
• 1 oz Ostera Caviar
• 2 oz Beluga Caviar
• 20 small Mini Blinis
• 1 lb Chocolate melted
• 1 Assorted Meats optional
• 1 Assorted Fruits & Steamed Vegetables optional

1. To Make Garlic Butter: Mix all butter ingredients in Ziplock Bag and chill in freezer 10 minutes.
2. Mix again and snip off bottom corner of bag to make a piping bag.
3. Squeeze into a small serving bowl.
4. Garnish with parsley and leave out on counter until ready to serve.
5. Pour warmed Olive Oil into serving bowl.
6. Slice sharp cheese and place on serving plate.
7. Place other cheeses in Fondue Pot and warm.
8. Cut breads into square chunks and place in serving tray.
9. You can't go wrong serving this delicious honey butter spread either!
10. Decorate and garnish as desired!

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Taken from cookpad.com/us/recipes/344563-mikes-crumbs-between-the-sheets (may not work)