Artichoke Goat Cheese Strata
From sallieperkinson 15 years agoIngredients
- 1 1 to 1 1/4 pound loaf sourdough bread, crusts removed if thick shopping list
- 3 6 oz. jars marinated artichoke hearts drained and 3 tbsp of marinade removed shopping list
- 2 tsp minced fresh thyme and 1 tsp dried shopping list
- 3 large garlic cloves, roasted in dry skillet until soft and smashed shopping list
- 3/4 lb creamy goat cheese, crumbled shopping list
- 3/4 cup freshly grated Parmesan Reggiano shopping list
- 8 large eggs shopping list
- 2 1/2 cups half and half shopping list
- 1 tsp salt shopping list
- 3/4 tsp fresh ground pepper shopping list
- 3 tbsp extra virgin olive oil shopping list
- optional: shopping list
- soaked sun-dried shopping list
How to make it
- Preheat oven to 400 Degrees. Oil a deep 9 to 10 inch baking dish.
- 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.
- 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.
- 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.
- 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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