- 8
Ingredients
- 1 (1- t0 1 1/4 -pound) loaf sourdough bread or black olive bread, crusts removed if thick
- 3 (6- to 6 1/2 ounce) jars marinated artichoke hearts, drained, 3 tablespoons of the marinade reserved
- 2 tsps minced fresh thyme or tarragon or 1 tsp dried thyme or tarragon
- 3 plump garlic cloves, roasted in a dry skillet until soft, smashed
- 3/4 pound creamy fresh goat cheese, crumbled
- 3/4 cup freshly grated parmesan cheese
- 8 large eggs
- 2 1/2 cups half-and-half or milk
- 1 tsp salt
- 3/4 tsp freshly ground black pepper
- 3 tbls extra virgin olive oil
Preparation
Step 1
Preheat the oven to 400 degrees. Oil or butter a deep 9- to 10-inch baking dish.
Slice the bread into approximatly 1-inch cubes. Transfer the bread to a baking sheet and toast for about 20 minutes, stirring once or twice, until golden brown and lightly crisp. Slice the artichoke heats about 1/3 inch thick. Mix them with the thyme and garlic in a small bowl. Arrange 2 or 3 equal alternating layers of the bread, cheeses and artichoke hearts in the 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 the refrigerator 20 to 30 minutes before you plan to bake it.
Preheat the oven to 350 degrees. Bake the Strata for 50 to 55 minutes, until puffed, golden brown, and lightly set in the center. Serve hot.