From the kitchen of Joyce Lohman
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 top over mixture. Place on baking sheet.
Bake uncovered @ 400, 8-10 minutes, or until heated through.
Cut into 4×1 strips or wedges.
Optional: garnish with fresh rosemary & red grape tomatoes
Makes 12 appetizer servings.