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Goat Cheese, Artichoke and Smoked Ham Strata
Bake: 1 hr at 350°F
Chill: 2 hrs
Stand: 10 mins
Ingredients
- 2 cups whole milk
- 2 tablespoons olive oil
- 1 1 pound loaf sourdough bread, cut into 1-inch cubes (about 12 cups)
- 5 eggs
- 1 1/2 cups half-and-half or light cream
- 1 tablespoon minced garlic
- 1 1/2 teaspoons herbs de Provence
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon dried sage, crushed
- 1/2 teaspoon dried thyme, crushed
- 8 ounces goat cheese (chevre), crumbled
- 12 ounces smoked ham, chopped
- 3 6 ounce jar marinated artichoke hearts, drained and halved lengthwise
- 6 ounces Parmesan cheese, finely shredded (1-1/2 cups)
- 4 ounces fontina cheese, shredded (1 cup)
Directions
1. Grease a 3-quart rectangular baking dish; set aside. In a very large bowl combine milk and olive oil. Add bread cubes and stir to coat. Let stand 10 minutes.
2. In a large bowl whisk together eggs, half-and-half, garlic, herbs de Provence, pepper, nutmeg, sage, and thyme. Whisk in goat cheese until combined; set aside.
3. Spread half of the bread cube mixture in the bottom of the prepared dish. Top with half of the ham, artichoke hearts, and cheeses. Repeat layers and drizzle egg mixture over all. Cover and chill for 2 to 24 hours.
4. Uncover and bake in a 350 degree F oven for 1 hour or until set in the center and edges are browned. Let stand 10 minutes before serving. Makes 8 to 10 servings.
I've been making this recipe every Christmas and for celebratory brunches since it was first published in Bon Appétit December of 1997. It is a family favorite! Serve it with a citrusy fruit salad as the perfect accompaniment.
1/25/2012 11:17:40 PM Report AbuseVERY good. I tell people about the goat cheese afterwards, or some are shy about trying it. But everyone loves it!
12/22/2010 12:01:40 PM Report AbuseI found it in the issue ... the recipe starts on Page 112. We tried it this weekend and it was delicious - a big hit at our Sunday brunch!
11/9/2010 05:54:18 AM Report AbuseWhere was this receipe in your skimpy November/December issue? I went through the magazine 3 times and could not find it or the receipe for Kathy's Meat Pie!!!
11/7/2010 04:55:26 PM Report Abuse