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 chopped fresh parsley 1/2 cup mayonnaise 2 teaspoons coarsely chopped garlic 1 teaspoon pepper 1/4 teaspoon cayenne pepper 1 10-inch focaccia bread, sliced in half horizontally 2 tablespoons olive oil

Instructions:
Preheat oven to 375 degrees. In a medium bowl, combine artichokes, red pepper, cheese blend, 1/2 cup Parmesan, 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.