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Artichoke & Goat Cheese Strata

Source of Recipe

fooddownunder.com


List of Ingredients

1 loaf sourdough bread or black olive bread - (16 to 20 oz) crusts removed, if thick
3 jar marinated artichoke hearts - (6 1/2 oz and
ea) drained
3 tbl artichoke marinade reserved
2 tsp minced fresh thyme or tarragon (or 1 tspn dried thyme or tarragon)
3 plump garlic cloves roasted in a dry   skillet until soft and smashed
3/4 lb creamy fresh goat cheese crumbled
3/4 cup freshly-grated Parmesan cheese
8 lrg eggs
2 1/2 cup half-and-half or milk
1 tsp salt
3/4 tsp freshly-milled black pepper
3 tbl extra-virgin olive oil


Recipe

* Preheat the oven to 400 degrees. Oil or butter a deep 9- to 10-inch baking dish.

* Slice the bread into approximately 1-inch cubes. Transfer the bread to a baking sheet and toast for about 20 minutes, stirring once or twice, until golden brown and lightly crisp.

* Slice the artichoke hearts about 1/3-inch thick. Mix them with the thyme and garlic in a small bowl. Arrange 2 or 3 equal alternating layers of the bread, cheeses, and artichoke hearts in the baking dish.

* Whisk the eggs with the half-and-half, salt, pepper, and reserved artichoke marinade. Pour the custard over the bread mixture. Drizzle the olive oil over the surface. Cover and refrigerate the strata for at least 2 hours and up to overnight.

* Remove the strata from the refrigerator 20 to 30 minutes before you plan to bake it. Preheat the oven to 350 degrees. Bake the strata for 50 to 55 minutes, until puffed, golden brown, and lightly set in the center. Serve hot.

* This recipe yields 8 or more servings

* Comments: We cube the bread in this case rather than slice it so that the pieces are closer in size to the artichoke hearts, and then we toast it too for extra flavor and texture. Good additions, if on hand, include a handful of slivered briny black olives or soaked sun-dried tomatoes.