To make ahead, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats. Then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.
1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
1/2 (1-pound) loaf country-style white bread, cut into 1-inch cubes (about 5 cups)
3/4 cup (3 ounces) crumbled goat cheese, divided
How to Make It
Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.
Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.
Preheat oven to 375°.
Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.
I made this for brunch, served with muffins, fruit salad and ham. The flavors were good. It tasted best right out of the oven, leftovers were not as good. I used canned artichokes rather than frozen and queso cotija instead of parmigiano-reggiano cheese. made my own spice blend using ground sage, ground oregano, marjoram leaves and fresh basil. It seemed to need a bit stronger flavor, I may try adding red pepper flakes if I make it again.
This was very good. At first, I thought it was bland, but the leftovers were wonderful. I did not have herbes de provence, so I substituted dried basil, oregano, and tarragon. Next time, I might add a little more herbs. It wasn't mushy at all.
I made this the night before a work Christmas brunch/party. I made 1 1/2x the recipe and assembled it completely before putting it in the fridge. The directions say to bring it up to room temp and then add 10 minutes to the cooking time but the 10 minutes really were not needed. It came out just a tad too dry so next time, I'll just keep the baking time as is. The flavors are outstanding and there wasn't any left over so it was apparently a hit. Will definitely make again.
Used ciabbatta. Doubled the garlic and herbes de Provence. Added a grating of nutmeg and bit of parsley. Looking forward to a spring version -- fines herbes from the garden, local asparagus, handfuls of spinach, super fresh goat cheese. Endless possibilities. Rhubarb, orange zest, coriander seed, feta. Eggplant, red pepper, greek oregano, ricotta salata. And, it's nearly morel season . . . Thank you Cooking Light!
Delicious, soft on the bottom layer and crispy on the top. Based on a number of reviews I made the following changes: used 2 cans of artichoke hearts instead of frozen (couldn't find them), used a rosemary artisan loaf in place of the country loaf, doubled the garlic and the herbs de provence, increased goat cheese to 4 oz, added 1 c shiitake mushrooms to artichokes, added 1/4 tsp red pepper flake to egg mixture, and added 2 oz of chopped fresh spinach between the two bread layers.
I loved my testing of this recipe before using it for brunches, etc. I grabbed a loaf of whole-wheat bread, which didn't seem to be a problem. It was wonderful. Refrigerated leftovers were wonderful. I thought what the... and stuck a couple of servings in the freezer. The dish is actually freezable.An easy dinner for lacto-ova vegetarians, good brunch dish, can't say enough about it.
We really enjoyed this recipe. Used leftover ciabatta which was sturdy, did not sog. Increased herbs (doubled) and sauteed sliced baby bellas with the artichokes. Served it with mixed Italian veggies. Nice light vegetarian dish. Can see a lot of variations down the road.
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