"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Prosciutto Strata Recipe

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This recipe for Prosciutto Strata, by , is from Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lesa Postel
Added: Wednesday, October 5, 2005


5 eggs
1 T. dry mustard
1 c. low fat blend*
3 egg whites
2 c. skim milk
1 c. heavy cream
6 slices Vienna bread, cut off crusts & save for bottom of dish
1 1/2 c. slivered thin ham (Prosciutto)
3 T. pesto, rounded
4 1/2 oz. brie with rind
1/2 c. parmesan cheese
3 T. Italian parsley, chopped
Garnish with basil leaves

Mix first six ingredients together and set aside.

1st day
Grease or spray a 9x13 pan, lay crusts then bread on top of crusts in bottom of pan. Pour mixture over bread, let stand in refrigerator overnight.

2nd day
Tuck ham under, in and on top of bread. Spread pesto over all area and dot with brie. Press everything down into egg mixture. Place Parmesan cheese on top and sprinkle with parsley.

You can do everything the night before if pressed for time.

*low fat blend is equal blend of plain yogurt and cottage cheese

Personal Notes:
Personal Notes:
This is a personal favorite from the Wickwood Bed & Breakfast in Saugatuck, Michigan.

You can substitute the prosciutto, brie and pesto with peppers, sausage, pepper cheese or bacon and your choice of cheese . . . add anything you like!




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