Split: 8″ or 10″ round or square focaccia<\/strong><\/em> (Italian flat bread), about 2″ thick.<\/p>\n Place in a warm oven & toast just until crisp. Set aside.<\/p>\n Trim & discard rind from 1 (8oz) round Brie cheese<\/strong><\/em>.<\/p>\n Cut cheese into large pieces.<\/p>\n Place in a 1 qt microwave-safe bowl.<\/p>\n Microwave on high until cheese begins to melt, about 30-45 seconds.<\/p>\n Stir in:<\/p>\n 1 (14oz) can artichoke hearts, drained & chopped<\/em><\/strong><\/p>\n 4 slices bacon, crisp cooked, drained & crumbled<\/em><\/strong><\/p>\n Microwave cheese mixture on high until heated through, 1 to 1 1\/2 minutes, stirring once or twice.<\/p>\n Spread mixture on focaccia bottom. Place focaccia top over mixture. Place on baking sheet.<\/p>\n Bake uncovered @ 400, 8-10 minutes, or until heated through.<\/p>\n Cut into 4×1 strips or wedges.<\/p>\n Optional: garnish with fresh rosemary & red grape tomatoes<\/strong><\/em><\/p>\n Makes 12 appetizer servings.<\/p>","protected":false},"excerpt":{"rendered":" Joyce Lohman<\/p>\n","protected":false},"author":1,"featured_media":559,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[3,11],"tags":[44,136,137,135,138,128,106,175],"class_list":["post-555","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-fingerfoods","tag-appetizer","tag-artichoke","tag-brie","tag-finger-food","tag-focaccia","tag-joyce-lohman","tag-recipe","tag-veggies","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t