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Goat Cheese, Artichoke and Ham Strata Recipe | |
Brunch | |
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Ingredients:
8 servings2 cups whole milk 1/4 cup olive oil 8 cups 1-inch cubes sourdough bread, crusts trimmed 1 1/2 cups whipping cream 5 large eggs 1 tablespoon chopped garlic 1 1/2 teaspoons salt 3/4 teaspoon black pepper 1/2 teaspoon ground nutmeg 12 ounces soft fresh goat cheese, crumbled 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh thyme 1 1/2 teaspoons herbes de Provence 12 ounces smoked ham, chopped Three 6 1/2-ounce jars marinated artichoke hearts, drained, halved lengthwise (about 2 1/2 cups) 1 cup (packed) grated Fontina cheese 1 1/2 cups (packed) grated Parmesan cheese
Directions:
Preheat oven to 350 F. Butter 13 x 9 x 2-inch 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. Add goat cheese. Mix herbs in small bowl.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 form in center and brown around edges, about 1 hour. Bon Appetit - The Christmas Season Editors of Bon Appitit, 2000 Condi Nast Publications | |