Strata, Prosciutto & Goat Cheese
This is always on the menu when Chip and I host brunches—partly because our guests love it, and partly because we can make it the night before! You can alter the basic recipe with different ingredients, such as replacing the prosciutto with smoked salmon or vegetables like sautéed mushrooms or steamed asparagus, or changing the type of cheese or herbs you use.
Ingredients
- 18 slices firm white bread, crusts removed
- 6 ounces prosciutto, thinly sliced, cut into strips
- 8 ounces goat cheese, crumbled
- 4 ounces provolone cheese, grated (about 1 1/2 cups)
- 1/4 cup chopped green onions
- 6 Tablespoons thinly sliced fresh basil
- 6 large eggs
- 2 1/4 cups milk
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon salt
- 3 Tablespoons butter, melted
Preparation
Step 1
Line bottom of a 13x9x2 inch glass baking dish completely with 1 layer of bread, cutting some slices to fit. Arrange half of prosciutto evenly over bread. Sprinkle half of goat cheese and half of provolone over. Sprinkle with half of green onions and half of basil. Top with second layer of bread. Layer remaining prosciutto, goat cheese, provolone, green onions and basil atop bread. Cut remaining bread into ¼ inch cubes. Sprinkle over top.
Whisk eggs, milk, mustard and salt in bowl. Season with pepper. Pour egg mixture over strata, press down on bread with spatula. Drizzle melted butter over strata. Cover and refrigerate overnight.
Preheat oven to 350ºF. Uncover strata and let stand at room temperature 30 minutes. Bake until center is set, about 1 hour. Remove from oven. Preheat broiler. Place strata under broiler until top is golden, about 30 seconds. Cut into squares and serve.