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
- Grease a 13" x 9" pan; set aside.
- In a mondo bowl, combine milk and EVOO.
- Add bread cubes, stirring to coat. Let stand 10 minutes.
- In a large bowl, whisk together eggs, light cream, garlic, herbes de Provence, pepper, nutmeg, sage, and thyme.
- Whisk in goat cheese till combined. Set aside.
- Spread half of the bread cube mixture in the bottom of the prepared dish.
- Top with half each of the ham, artichokes and cheeses. Repeat all layers.
- Drizzle egg mixture over all; cover and chill overnight.
- Preheat oven to 375.
- Uncover and bake about 1 hour or until center is set and edges are brown.
- Let stand for 10 minutes before serving.
( bhg.com ).
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JMag Guthrie - 2014-12-12
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Topic revision: r1 - 2014-12-12 - JMagGuthrie