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| Artichoke-Brie Focaccia |
From the kitchen of Joyce Lohman. This was in the 1st Family Cook Book.
Split: 8" or 10" round or square focaccia (Italian flat bread), about 2" thick. Place
in a warm oven & toast just until crisp. Set aside.
Trim & discard rind from 1 (8oz) round Brie cheese.
Cut cheese into large pieces. Place in a 1 qt microwave-safe bowl. Microwave on
high until cheese begins to melt, about 30-45 seconds.
Stir in: 1 (14oz) can artichoke hearts, drained & chopped
4 slices bacon, crisp cooked, drained & crumbled
Microwave cheese mixture on high until heated through, 1 to 1 1/2 minutes, stirring
once or twice.
Spread mixture on focaccia bottom.
Place focaccia tp over mixture. Place on baking sheet.
Bake uncovered @ 400, 8-10 minutes, or until heated through.
Cut into 4x1 strips or wedges.
Optional: garnish with fresh rosemary & red grape tomatoes
Makes 12 appetizer servings.
in a warm oven & toast just until crisp. Set aside.
Trim & discard rind from 1 (8oz) round Brie cheese.
Cut cheese into large pieces. Place in a 1 qt microwave-safe bowl. Microwave on
high until cheese begins to melt, about 30-45 seconds.
Stir in: 1 (14oz) can artichoke hearts, drained & chopped
4 slices bacon, crisp cooked, drained & crumbled
Microwave cheese mixture on high until heated through, 1 to 1 1/2 minutes, stirring
once or twice.
Spread mixture on focaccia bottom.
Place focaccia tp over mixture. Place on baking sheet.
Bake uncovered @ 400, 8-10 minutes, or until heated through.
Cut into 4x1 strips or wedges.
Optional: garnish with fresh rosemary & red grape tomatoes
Makes 12 appetizer servings.
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