Goat cheese, artichoke and smoked ham strata

1 Servings

Ingredients

Quantity Ingredient
2 cups Whole milk
¼ cup Olive oil
8 cups Sourdough bread; (1-inch cubes) crusts trimmed
1½ cup Whipping cream
5 larges Eggs
1 tablespoon Chopped garlic
1½ teaspoon Salt
¾ teaspoon Black pepper
½ teaspoon Ground nutmeg
12 ounces Soft fresh goat cheese (such as Montrachet); crumbled (about 3 cups)
2 tablespoons Chopped fresh sage
1 tablespoon Chopped fresh thyme
1½ teaspoon Herbes de Provence
12 ounces Smoked ham; chopped
3 Jars marinated artichoke hearts (6 1/2-ounce); drain & halve lengthwise
1 cup Grated Fontina cheese; (packed)
1½ cup Grated Parmesan; (packed)

Directions

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.

Serves 8.

Bon Appétit December 1997

Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 5, 1998

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