Goat Cheese, Artichoke, and Smoked Ham Strata

Goat Cheese, Artichoke, and Smoked Ham Strata Recipe
Randy Mayor; Melanie J. Clarke
To make ahead, assemble the strata, cover, and refrigerate overnight. Let stand at room temperature while the oven preheats. Bake, uncovered, as directed. Although sourdough has a nice subtle tanginess, French bread works, too.

Yield:

8 servings (serving size: about 1 1/2 cups)

Recipe from

Nutritional Information

Calories 379
Caloriesfromfat 29 %
Fat 12.4 g
Satfat 6.9 g
Monofat 3.8 g
Polyfat 0.8 g
Protein 25.2 g
Carbohydrate 40.2 g
Fiber 2.7 g
Cholesterol 43 mg
Iron 3.8 mg
Sodium 1107 mg
Calcium 331 mg

Ingredients

3 1/4 cups 1% low-fat milk, divided
1 (8-ounce) carton egg substitute
1 (4-ounce) package goat cheese
3/4 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh thyme
1/8 teaspoon ground nutmeg
2 garlic cloves, minced
10 (1 1/2-ounce) slices sourdough bread, cut into 1/2-inch cubes
Cooking spray
1/2 cup (2 ounces) grated fresh Parmesan cheese
8 ounces 33%-less-sodium smoked ham, coarsely chopped
2 (14-ounce) cans artichoke hearts, drained, rinsed, and coarsely chopped
1/2 cup (2 ounces) shredded fontina cheese

Preparation

Preheat oven to 350°.

Place 1 cup milk, egg substitute, and goat cheese in a blender; process until smooth. Combine goat cheese mixture, remaining 2 1/4 cups milk, black pepper, thyme, nutmeg, and garlic in a large bowl, stirring with a whisk. Add bread cubes; stir gently to combine. Let stand 10 minutes.

Place half of the bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange Parmesan cheese, ham, and artichoke hearts evenly over the bread mixture. Top with remaining bread mixture, and sprinkle evenly with fontina cheese.

Bake strata at 350° for 40 minutes or until edges are bubbly. Let stand 15 minutes.

Note:

Elizabeth Taliaferro,

June 2004
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