Prosciutto and Goat Cheese Strata
photo by Chicagoland Chef du Jour
- Ready In:
- 18 slices ciabatta, firm bread necessary, crusts removed if desired and reserved for topping
- 6 ounces prosciutto, thinly sliced, baked crispy Crispy Prosciutto - Baked before adding
- 8 ounces goat cheese, crumbled
- 4 ounces provolone cheese, grated equalling 1 1/2 cups, can use slices
- 1⁄4 cup chopped green onion, with green tops
- 6 tablespoons thinly sliced fresh basil
- 5 large eggs
- 2 cups whole milk
- 1 tablespoon Dijon mustard
- pepper, to taste
- 3 tablespoons butter, melted
- 3 -6 ounces prosciutto, crispy for topping
- Spray baking dish with nonstick cooking spray.
- Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit.
- Arrange half of prosciutto evenly over bread. *Be sure to cut the prosciutto into strips or diced into squares. This will make it easier at serving time.
- Sprinkle half of goat cheese and half of provolone over bread.
- Sprinkle with half of green onions and half of basil.
- Top with second layer of bread, if using a 2nd layer.
- Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread.
- Cut remaining bread & crusts into 1/4-inch cubes. Sprinkle over top.
- Whisk eggs, milk, mustard, and salt in bowl. Season with pepper.
- Pour egg mixture over strata; press down on bread with spatula.
- Drizzle melted butter over strata.
- Cover and refrigerate overnight.
- NEXT DAY.
- Preheat oven to 350°F.
- Uncover strata and let stand at room temperature 30 -60 minutes.
- Bake uncovered until center is set and top is brown, about 1 hour.
- Serve with crispy prosciutto if desired. Recipe #496356.
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RECIPE SUBMITTED BY
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.