Easter Brunch: Prosciutto and Goat Cheese Strata

I’ve never been a big fan of egg casseroles, stratas, frittatas… I just personally like my eggs and meat separate- I feel like the flavor of the meat permeates through the egg and all the layers of cheese and everything.  If you don’t like the taste of eggs- then that’d be good for you.  I, on the other hand, actually like the taste of eggs and I like to taste them in my meal.

This strata did exactly that.

It was moist, flavorful deliciousness.  I bit into that first bite and my taste buds jumped for joy.  And I looked around the table and watch everyone else close their eyes and enjoy every bite.

That’s what I want to bring to people with this blog, with these recipes.  This was a recipe that I changed to make it fit the lifestyle I’m trying to lead.  And it still came out amazing.

I based this recipe on a post on Epicurious’s website and it looks like they got it from Bon Apetit magazine from the December 2003 issue.


Prosciutto and Goat Cheese Strata

Ingredients:

  • 1-2 loafs gluten free bread crusts removed (optional) (I used Three Baker’s white bread- you can find it in the frozen section)
  • 6 ounces prosciutto
  • 8 ounces goat cheese, crumbled
  • 4 ounces provolone, grated
  • 1/4 cup green onions, chopped
  • 6 tablespoons fresh basil, thinly sliced
  • 5 large eggs
  • 2 cups Almond Milk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 3 tablespoons butter, melted

Instructions:

  • Grease the bottom of a 13x9x2 inch baking dish.  Line the bottom of the dish with 1 layer of bread.  Lay half the prosciutto over the bread, then sprinkle the goat cheese and provolone over that.  Sprinkle with half of the green onions and half of the basil.  Top with second layer of bread, then prosciutto, goat cheese, provolone, green onions, basil.  Cut the remaining bread into cubes and sprinkle over top (as you can see, I added the crusts I had originally cut off- I hate throwing that much in the garbage and it didn’t make sense to me.).
  • Whisk the eggs, milk, mustard and salt together in a bowl.  Add pepper.  Pour the wet ingredients over the strata and push down bread and layers with a fork or spatula.  Drizzle the melted butter over top, then cover and put in the fridge overnight.
  • The next morning, preheat the oven to 350 degrees F, pull the strata out of the fridge and let it come to room temperature for about 30 minutes.  Bake for 1 hour, then remove from the oven and set the oven to the broiler.  Place the strata under the broiler for about 30 seconds to 1 minute, or until the top is golden brown.  Take it out of the oven, cut it into large squares and serve!

 

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