Artichoke Goat Cheese Strata |
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Prep Time: 0 Minutes Cook Time: 52 Minutes |
Ready In: 52 Minutes Servings: 8 |
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From A Real American Breakfast by Chery and Bill Jamison. A strata that will please everyone. Serve with mixed fresh fruit or a salad. Ingredients:
1 1 to 1 1/4 pound loaf sourdough bread, crusts removed if thick |
3 6 oz. jars marinated artichoke hearts drained and 3 tbsp of marinade removed |
2 tsp minced fresh thyme and 1 tsp dried |
3 large garlic cloves, roasted in dry skillet until soft and smashed |
3/4 lb creamy goat cheese, crumbled |
3/4 cup freshly grated parmesan reggiano |
8 large eggs |
2 1/2 cups half and half |
1 tsp salt |
3/4 tsp fresh ground pepper |
3 tbsp extra virgin olive oil |
optional |
soaked sun-dried |
Directions:
1. Preheat oven to 400 Degrees. Oil a deep 9 to 10 inch baking dish.
2. Slice the bread into 1 inch cubes. Transfer the bread to baking sheet and toast for about 20 minuts, stirring once or twice until golden brown.
3. Slice the artichoke hearts about 1/3 inch thick. Mix them with thyme and garlic in a small bowl. Arrange 2 or 3 equal alternating layers of the bread, cheeses, and artichokes in a baking dish.
4. Whisk the eggs with the half and half, salt, pepper, and reserved artichoke marinade. Pour the custard over the bread mixture. Drizzle the olive oil over the surface. Cover and refrigerate the strata for at least 2 hours and up to overnight.
5. Remove the strata from refrigerator 20 to 30 minutes before you plan to bake it. Preheat oven to 350 degrees. Bake the strata for 50 to 55 minutes, until puffed, golden brown, and lightly set in the center. Serve hot.
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