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  • Artichoke Goat Cheese Strata

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    Artichoke Goat Cheese Strata
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x (1 to 1 1/4 lb.) loaf sourdough bread or possibly black olive bread, crusts removed if thick
    • 3 x (6 1/(2-oz) jars) marinated artichoke hearts, liquid removed and 3 Tbsp. of marinade reserved
    • 2 tsp chopped fresh thyme or possibly tarragon Or possibly 1 tsp. dry
    • 3 x plump garlic cloves, roasted in a dry skillet till soft, and smashed
    • 3/4 lb creamy fresh goat cheese, crumbled
    • 3/4 c. freshly grated Parmesan cheese
    • 8 lrg Large eggs
    • 2 1/2 c. half-and-half or possibly lowfat milk
    • 1 tsp salt
    • 3/4 tsp freshly grnd pepper
    • 3 Tbsp. extra-virgin extra virgin olive oil

    Directions

    1. Preheat oven to 400 degrees. Oil or possibly butter a deep 9- to 10 inch baking dish.
    2. Slice bread into 1 inch cubes. Transfer bread to a baking sheet and toast about 20 min, stirring once or possibly twice, till golden and lightly crisp. Slice artichoke hearts about 1/3 inch thick. Mix with thyme and garlic in a small bowl. Arrange 2 or possibly 3 equal, alternating layers of bread, cheeses and artichoke hearts in baking dish.
    3. Whisk Large eggs with half-and-half, salt, pepper and reserved artichoke marinade.
    4. Pour over bread mix. Drizzle extra virgin olive oil over surface. Cover and chill at least 2 hrs and up to overnight. Remove strata from refrigerator 20-30 min before baking. Preheat oven to 350 degrees. Bake strata for 50-55 min, till puffed, golden and lightly set in center. Serve warm. 8-10 servings.

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