Goat Cheese, Artichoke and Smoked Ham Strata

INGREDIENTS

• 2 c milk
• 2 Tbsp EVOO
• 1 l-lb loaf sourdough bread, cubed (about 12 c)
• 5 eggs
• 1.5 c light cream
• 2 Tbsp jar garlic
• 1.5 tsp herbes de Provence
• 3/4 tsp black pepper
• 1/2 tsp nutmeg
• 1/2 tsp sage
• 1/2 tsp thyme
• 8 oz goat cheese
• 12 oz smoked ham, chopped
• 3 6-oz jars marinated artichoke hearts, drained and halved lengthwise
• 6 oz shredded Parmesan
• 4 oz (1 c) shredded Fontina

PREPARATION

1. Grease a 13" x 9" pan; set aside.
2. In a mondo bowl, combine milk and EVOO.
3. Add bread cubes, stirring to coat. Let stand 10 minutes.
4. In a large bowl, whisk together eggs, light cream, garlic, herbes de Provence, pepper, nutmeg, sage, and thyme.
5. Whisk in goat cheese till combined. Set aside.
6. Spread half of the bread cube mixture in the bottom of the prepared dish.
7. Top with half each of the ham, artichokes and cheeses. Repeat all layers.
8. Drizzle egg mixture over all; cover and chill overnight.
9. Preheat oven to 375.
10. Uncover and bake about 1 hour or until center is set and edges are brown.
11. Let stand for 10 minutes before serving.

( bhg.com ).

-- JMag Guthrie - 2014-12-12