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Recipe: Artichoke - Goat Cheese Strata
Similar Categories: Artichoke, Goat, Cheese, Strata
Serving Size : 8
1 loaf sourdough bread or
black olive bread - (16 to 20 oz) -- crusts removed
,
if thick
3 jars marinated artichoke hearts - (6 1/2 oz ea) -- drain
ed, and
3 tablespoons artichoke marinade reserved
2 teaspoons minced fresh thyme or tarragon
=3D (or 1 tspn dried thyme or tarragon)
3 plump garlic cloves -- roasted in a dry
skillet until soft and 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 teaspoon salt
3/4 teaspoon freshly-milled black pepper
3 tablespoons extra-virgin olive oil
Preheat the oven to 400 degrees. Oil or butter a deep 9- to 10-inch baking
dish.
Slice the bread into approximately 1-inch cubes. Transfer the bread to a b
aking sheet and toast for about 20 minutes, stirring once or twice, until g
olden brown and lightly crisp.
Slice the artichoke hearts about 1/3-inch thick. Mix them with the thyme a
nd 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 a
nd 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 m
inutes, until puffed, golden brown, and lightly set in the center. Serve h
ot.
This recipe yields 8 or more servings
1 loaf sourdough bread or
black olive bread - (16 to 20 oz) -- crusts removed
,
if thick
3 jars marinated artichoke hearts - (6 1/2 oz ea) -- drain
ed, and
3 tablespoons artichoke marinade reserved
2 teaspoons minced fresh thyme or tarragon
=3D (or 1 tspn dried thyme or tarragon)
3 plump garlic cloves -- roasted in a dry
skillet until soft and 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 teaspoon salt
3/4 teaspoon freshly-milled black pepper
3 tablespoons extra-virgin olive oil
Preheat the oven to 400 degrees. Oil or butter a deep 9- to 10-inch baking
dish.
Slice the bread into approximately 1-inch cubes. Transfer the bread to a b
aking sheet and toast for about 20 minutes, stirring once or twice, until g
olden brown and lightly crisp.
Slice the artichoke hearts about 1/3-inch thick. Mix them with the thyme a
nd 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 a
nd 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 m
inutes, until puffed, golden brown, and lightly set in the center. Serve h
ot.
This recipe yields 8 or more servings
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