Prosciutto Feta Cheese Strata
"A lovely Greek-style breakfast, lunch or brunch dish from the Rockledge Inn in Colorado. While it is very easy to prepare, it does need to be assembled the night before, refrigerated overnight and then allowed to sit at room temperature before baking for an hour, so prep time includes 8 hours in the fridge and half an hour sitting time."
- Ready In:
- 9hrs 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 lb loaf sandwich bread, sliced and crusts removed and reserved (good quality)
- 8 ounces prosciutto, thinly sliced
- 4 ounces provolone cheese, grated
- 1⁄2 cup green onion, chopped
- 6 tablespoons fresh basil, thinly sliced
- 6 large eggs
- 2 cups whole milk
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 8 ounces feta cheese
directions
- Line bottom of 13x9x2" glass baking dish completely with 1 layer of bread, cutting some to fit.
- Arrange 1/2 of prosciutto evenly over bread. Sprinkle 1/2 Feta cheese and 1/2 provolone over the ham.
- Sprinkle with 1/2 green onions and basil. Top with 2nd layer of bread and repeat.
- Cut crusts into cubes and sprinkle on top.
- Whisk eggs, milk, mustard, and salt in bowl and season with salt and pepper.
- Pour egg mixture over strata; press down on bread with spatula.
- Drizzle melted butter over strata. Cover and refrigerate overnight.
- Preheat oven to 350°F
- Uncover strata and let stand at room temperature 30 minutes.
- Bake until center is set, about 1 hour. Remove from oven.
- Preheat broiler and place strata under about 30 seconds, until top is golden.
- Cut into large squares and serve.
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Reviews
-
Yum yum YUM. Next time, I will omit the added salt as the feta and proscuitto were salty enough. That said, the dish was still pleasantly palatable, rich and delicious, and I will definitely make it again....would be a great holiday morning casserole with mimosas! -
i was looking for a way to use up some prosciutto and basil we had leftover and ended up making this OUTSTANDING dish. i probably only had 4 oz prosciutto and 3 T basil and the flavor was still excellent. also, i only had 1% milk and thought it worked just fine. my fiance fell in love with me all over again when i served this for dinner. -
ZWT4: Worth all 5 stars plus more! This is an easy to prepare dish that yields tasty results!! -
Don't think I added the stars when I reviewed the recipe. It is worth the five stars! -
Wow, what a totally wonderful strata dish! I served this for dinner with a side salad. There really is nothing to change about this recipe, it is fabulous as is! I did use seasoning salt and black pepper, we loved this Kate, thanks so much for sharing!..Kitten:)
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
