I bought the ingredients and then read all the bad reviews about it being mushy and slimy. So I took the ricotta out of the milk ingredients and just dropped little pieces of ricotta (maybe about a cup) here and there. I think this really helped with the mushyness. As for the flavor, I feel the smoked mozzarella is too strong. Maybe 1/2 regular and 1/2 smoked. I would increase the cheese by another half cup. I used canned tomato that I drained really well. I used bacon bits for ease. I forgot the coriander. Has potential but needs work.
Smoked Mozzarella, Bacon, and Tomato Strata
crazy4sushi Posted: 04/26/09