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Mesophilic cultures for aged cheese production
French double cream Brie — baked Brie, cheese boards, sandwiches
Reusable food wraps — cheese storage, bread wrapping, bowl covering
Premium bread machine — dual kneading blades, rectangular loaf
Humidity-controlled cheese storage — keep artisan cheese perfect
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Mesophilic cultures for aged cheese production
French double cream Brie — baked Brie, cheese boards, sandwiches
Reusable food wraps — cheese storage, bread wrapping, bowl covering
Premium bread machine — dual kneading blades, rectangular loaf
Humidity-controlled cheese storage — keep artisan cheese perfect
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split focaccia (to make a top and bottom, like a sandwich). place focaccia in a warm oven and heat just until crisp; remove and set aside. preheat oven to 400 degrees. trim and discard rind from cheese; cut cheese into large pieces. place in a medium microwave-safe bowl; microwave on high for 30 to 45 seconds or until cheese begins to melt. stir in artichoke hearts and bacon. microwave cheese mixture on high for 1 to 1 1/2 minutes or until heated through, stirring once or twice. spread mixture on focaccia bottom. place focaccia top over mixture. place on baking sheet. bake, uncovered, 8 to 10 minutes or until heated through. cut into 4 x 1 inch strips or wedges. garnish with rosemary if desired.