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Goat Cheese, Artichoke and Smoked Ham Strata


Serving Size : 8

2 cups whole milk
1/4 cup olive oil
8 cups sourdough bread cubes (1-inch), crusts trimmed

1 1/2 cups whipping cream
5 large eggs
1 tablespoon chopped garlic
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon ground nutmeg

12 ounces fresh goat cheese such as Montrachet, crumbled (about 3 cups)
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1 1/2 teaspoons herbes de Provence
12 ounces smoked ham, chopped
20 ounces marinated artichoke hearts (2 1/2 cups), drained

1 cup grated Fontina cheese, packed
1 1/2 cups grated Parmesan, packed

This strata is ideal for Christmas morning-it is assembled a day ahead and baked just before serving. Mimosas are a nice addition to the menu.

Preheat oven to 350!F. Butter 13 x 9 x 2-inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes. Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend. Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses and cream mixture. (Can be made 1 day ahead. Cover; chill.) Bake uncovered until firm in center and brown around edges, about 1 hour.

Per serving (excluding unknown items): 292 Calories; 28g Fat (85% calories from fat); 6g Protein; 5g Carbohydrate; 184mg Cholesterol; 480mg Sodium




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.