Strata with Goat Cheese, Tomatoes and Herbs


Oh Deer

Strata with Goat Cheese, Tomatoes and Herbs

Originally a peasant's meal, this hearty dish has become a staple in many
homes. I prefer the following combination of flavors, but feel free to
experiment with your own favorite ingredients, such as bacon, zucchini,
chives, peppers and ham, and your favorite cheeses, whether Gorgonzola,
cheddar or Brie.

Serving: 4 to 6

1 tablespoon olive oil
1/2 pound stale country bread, sliced about 1/2-inch thick
2 large cloves garlic, 1 sliced in half, the other minced
1 pound fresh tomatoes (about 3 medium) sliced 1/3-inch thick
1/3 cup Gruyere cheese, grated
1/2 cup goat cheese, crumbled
1 tablespoon fresh rosemary, chopped
2 teaspoons fresh thyme, picked
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 large eggs
2 cups milk

Preheat the oven to 350 degrees F. Oil a 2-quart baking or gratin dish.
Rub the bread slices with garlic halves. Mix the minced garlic with the
tomatoes, season with a pinch of salt and pepper, and set aside. Layer
half the bread slices in the baking dish. Top with half the reserved
tomatoes, half the cheeses, half the herbs and half the salt and pepper.
Repeat the layers.
Beat together the eggs and milk. Pour over the bread-tomato mixture. Place
the dish on a baking sheet and bake for 40 to 50 minutes until puffed and
browned. Serve hot or at room temperature.

Source: Rori Trovato


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