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Prosciutto and Goat Cheese Strata Recipe

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This recipe for Prosciutto and Goat Cheese Strata, by , is from The Palen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peg Palen
Added: Sunday, September 30, 2007


18 slices firm white bread (such as English muffin bread/
sourdough), crusts removed
6 oz. prosciutto, thinly sliced
8 oz. goat cheese, crumbled
4 oz. provolone, grated (about 1 1/2 c.)
1/4 c. chopped green onions
6 T. thinly sliced fresh basil
6 large eggs
2 1/2 c. whole milk or 2% milk
1 T. Dijon mustard
1/2 t. salt
3 T. butter, melted

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. Sprinkle half of goat cheese and
half of provolone over. Sprinkle with half of green onions and
half of basil. Top with second layer of bread. Layer remaining
prosciutto, goat cheese, provolone, green onions, and basil
atop bread. Cut remaining bread 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.
Preheat oven to 350F. Uncover strata and let stand at room
temperature 30 minutes. Bake until center is set, about 1
hour. Remove from oven. Preheat broiler. Place strata under
broiler until top is golden, about 30 seconds. Cut into large
squares and serve.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Add roasted red peppers and asparagus, if desired. Substitute
ham for the prosciutto.




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