| Goat Cheese, Artichoke and Smoked Ham Strata
2 cups of whole milk
1/4 cup of Olive oil
8 cups of Sourdough bread; (1-inch cubes)
1 1/2 cup of Whipping cream
5 large eggs
1 tablespoon of chopped garlic
1 1/2 teaspoon of salt
3/4 teaspoon of black pepper
1/2 teaspoon of ground nutmeg
12 ounces of soft fresh goat cheese
2 tablespoons of chopped fresh sage
1 tablespoon of chopped fresh thyme
1 1/2 teaspoon of Herbes de Provence
12 ounces of Smoked ham; chopped
3 Jars of marinated artichoke hearts, drained, halved lengthwise
1 cup of grated Fontina cheese;
1 1/2 cup of Grated Parmesan; (packed) |
|
Preheat oven to 350ºF. Butter 13 x 9 x 2-inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes. Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend. Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses and cream mixture. (Can be made 1 day ahead. Cover; chill.) Bake uncovered until firm in center and brown around edges, about 1 hour. Serves 8. Bon Appetit December 1997 Posted to MC-Recipe Digest by shade on Apr 5, 1998
|
|