Prep: 10 min, Cook: 20 min.
14 ounces artichoke hearts, drained and quartered
1 red bell pepper, seeded and chopped
2 cups Italian cheese blend, shredded
1 cup grated Parmesan cheese
1/2 cup fresh flat leaf parsley, chopped
1/2 cup mayonnaise
2 tsp. garlic, coarsely chopped
1 tsp. pepper
1/4 tsp. cayenne
1 10 inch focaccia bread, sliced in half horizontally
2 Tbs. olive oil
Preheat oven to 375°F. Combine first 3 ingredients, 1/2 cup Parmesan, and next 5 ingredients in a bowl. Mix thoroughly. Place each foccacia half on a cookie sheet and drizzle each half with 1 tablespoon oil and 1/4 cup Parmesan. Divide and spread artichoke mixture on each focaccia half. Bake 20-25 minutes or until bubbly.
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