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www.goodeatsfanpage.com • View topic - Saturday Summer Strata

Saturday Summer Strata

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Saturday Summer Strata

Postby DitsyD » Mon Aug 15, 2011 12:02 pm

SATURDAY SUMMER STRATA

From A Real American Breakfast by Cheryl Alters Jamison & Bill Jamison
Serves 6 or more


One 1- to 1 ¼ -pound loaf country or sourdough bread, crusts removed if thick
½ pound cream cheese or St. Andre cheese (rind removed),
cut into small cubes or bits
½ pound fresh or other mozzarella, cut into small pieces or grated
¾ cup prepared pesto
6 ounces thinly sliced prosciutto
1 pound (about 3 medium) red-ripe tomatoes, thinly sliced
5 large eggs
1 ½ cups milk or half-and-half
½ teaspoon salt
Freshly milled black pepper to taste

Oil or butter a deep 9- to 10-inch baking dish.

Slice the bread about ½ inch thick. Arrange 2 to 3 equal alternating layers of the bread, cheeses, pesto, prosciutto, and tomatoes in the baking dish. Cut or tear bread slices if needed to make snug layers.

Whisk the eggs with the milk, salt, and pepper. Pour the custard over the bread mixture. Cover and refrigerate the strata for at least 2 hours and up to overnight. Remove the strata from the refrigerator 20 to 30 minutes before you plan to bake it. Preheat the oven to 350*F. Bake the strata for 50 to 55 minutes, until puffed, golden brown, and lightly set in the center. Serve hot.

***variation ~ Autumn Strata
Eliminate the pesto and tomatoes. Saute ½ pound sliced mushrooms, 1 or 2 minced garlic cloves, ¼ teaspoon hot red pepper flakes, and ¾ pound fresh spinach, chard, or escarole in 3 tablespoons olive oil until the mushrooms are tender and any liquid has evaporated. Arrange alternating layers of the bread, cheeses, prosciutto, and mushroom mixture and proceed as directed.
"Setting an example is not the main means of influencing another, it is the only means." ~Albert Einstein
"Life is too short to make crust for uncertain pies."~Wendy McClure
If looks could kill, women wouldn't need frying pans.
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DitsyD
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