Servings: 4-6
Ingredients:
1 can (14-ounces) artichoke hearts, drained, quartered
1 red bell pepper, chopped
2 cups (8 ounces) shredded Wisconsin Italian Cheese blend
1 cup (4 ounces) grated Wisconsin Parmesan Cheese, divided
1/2 cup fresh parsley, chopped
1/2 cup mayonnaise
2 teaspoons garlic, coarsely chopped
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1 10-inch round focaccia bread, sliced in half horizontally
2 tablespoons olive oil
Cooking Directions:
Preheat the oven to 375°F. In medium bowl, combine artichokes, red pepper, cheese blend, 1/2 cup Wisconsin Parmesan Cheese, parsley, mayonnaise, garlic, pepper and cayenne pepper; mix well. Place each focaccia half on cookie sheet. Sprinkle each half with 1 tablespoon olive oil and 1/4 cup Parmesan.
Divide and spread artichoke mixture on each focaccia half. Bake for 20-25 minutes or until bubbly.