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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Goat Cheese, Artichoke and Smoked Ham Strata Recipe

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This recipe for Goat Cheese, Artichoke and Smoked Ham Strata, by , is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michelle Rice


2 c. whole milk
1/4 c. olive oil
8 c. 1-inch cubes sourdough bread, crusts trimmed
1 1/2 c. whipping cream
5 large eggs
1 T. chopped garlic
1 1/2 tsp salt
3/4 tsp black pepper
1/2 tsp ground nutmeg
12 oz. soft fresh goat cheese, crumbled (about 3 cups)
2 T chopped fresh sage
1 T chopped fresh thyme
1 1/2 tsp herbes de Provence
12 ozs. smoked ham,chopped
3 6 1/2 oz jars marinated artichoke hearts, drained, chopped (about 2 1/2 cups)
1 c. (packed) grated Fontina cheese
1 1/2 c. (packed) grated Parmesan

Preheat oven to 350. Butter 13 x 9 glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes. In blender mix together next set of ingredients. In a bowl mix together the Fontina and Parmesan cheeses.

Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, and cheeses. Pour half of cream egg mixture over. Repeat layering. Can be made 1 day ahead. Cover, chill.

Bake uncovered until firm in center and brown around edges, about 1 hour.

Number Of Servings:
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Personal Notes:
Personal Notes:
I always serve this at our annual Champagne Christmas Brunch.




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