Saturday, December 26, 2009
I celebrated my first real Xmas after I married Dr. Food. We were living in the Bay area near my brother and his family. We would go over there Xmas eve and Xmas day. On Xmas day I would bring breakfast to eat before the gift frenzy started. This strata is what I would bring most of the time.
It is put together the night before and then baked the next morning. It is fantastic. So, this year we are in New England and we had no family around on Xmas morning. I went ahead and put one of these together the night before so that we could have something familiar. It is easy and a fantastic dish for a brunch.
Prosciutto and Goat Cheese Strata
Bon Appétit | December 2003
18 slices firm white bread (such as English muffin bread), crusts removed
6 ounces prosciutto, thinly sliced
8 ounces goat cheese, crumbled
4 ounces provolone, grated (about 1 1/2 cups)
1/4 cup chopped green onions
6 tablespoons thinly sliced fresh basil
5 large eggs
2 cups whole milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
3 tablespoons butter, melted
Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit. Arrange half of prosciutto evenly over bread. Sprinkle half of goat cheese and half of provolone over. Sprinkle with half of green onions and half of basil. Top with second layer of bread. Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread. Cut remaining bread into 1/4-inch cubes. Sprinkle over top.
Whisk eggs, milk, mustard, and salt in bowl. Season with pepper. Pour egg mixture over strata; press down on bread with spatula. Drizzle melted butter over strata. Cover and refrigerate overnight.
Preheat oven to 350°F. Uncover strata and let stand at room temperature 30 minutes. Bake until center is set, about 1 hour. Remove from oven. Preheat broiler. Place strata under broiler until top is golden, about 30 seconds. Cut into large squares and serve.
A tradition is born.