Artichoke Brie Focaccia
From Better Homes and Gardens magazine
8 ounces brie cheese
1 14-ounce can artichoke hearts, water packed, drained and chopped
4 slices bacon, crisp-cooked, drained & crumbled
1 8-inch round loaf Italian focaccia bread, about 2 inches thick
Fresh rosemary, for garnish
Red grape tomatoes, for garnish
- Preheat oven to 400 degrees.
- Split focaccia (to make a top and bottom, like a sandwich).
- Place focaccia in a warm oven and heat until crisp and toasted; remove and set aside.
- Trim and discard rind from cheese; cut cheese into large pieces.
- Place in a medium microwave-safe bowl; microwave on high for 30 to 45 seconds or until cheese begins to melt.
- Stir in artichoke hearts and crisp-cooked bacon.
- Microwave cheese mixture on high for 1 to 1 1/2 minutes or until heated through, stirring once or twice.
- Spread mixture on each of the focaccia rounds.
- Place both on baking sheet, filling side up.
- Bake, uncovered, 8 to 10 minutes or until heated through and the cheese is melted.
- Cut each round into 12 - 16 wedges. Garnish with rosemary and grape tomatoes if desired.
