Chevre Tomato Strata Recipes

BACON, CHEESE AND TOMATO STRATA

Steps:

• Spray 13x9-inch glass baking dish with cooking spray. Spread bread in baking dish. Sprinkle evenly with 1 1/2 cups of the cheese; mix lightly with bread. Sprinkle with tomatoes.
• In medium bowl, beat eggs, milk, mustard, basil and salt with fork or wire whisk; pour over bread mixture. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 350°F. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Meanwhile, in 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp; drain on paper towel.
• Crumble bacon. Sprinkle bacon and remaining 1/2 cup cheese over strata. Let stand 10 minutes before serving.

SAUSAGE, CHEESE AND TOMATO STRATA

Steps:

• In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread in baking dish. Spread cooked sausage evenly over bread. Sprinkle evenly with 1 1/2 cups of the cheese and the tomatoes.
• In medium bowl, beat eggs, milk, basil, mustard and salt with fork or wire whisk; pour over tomatoes. Sprinkle with remaining 1/2 cup cheese. Cover tightly; refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 350°F. Uncover baking dish; bake 35 to 40 minutes or until knife inserted in center comes out clean.

FRESH TOMATO AND GOAT CHEESE STRATA WITH HERB OIL

Steps:

• For the Filling: Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Season with salt and pepper. Set aside.
• For the Herb Oil: Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.
• To serve: Using a serrated knife, cut the tomatoes. Top each tomato with a spoonful of the goat cheese mixture. Place a few tomatoes on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.

CHEESE STRATA WITH HAM AND TOMATOES

Steps:

• Butter a 3-quart gratin dish or casserole. Whisk eggs, milk, cream, 1 teaspoon salt, 1/4 teaspoon black pepper, nutmeg, and cayenne pepper in a large bowl. Toss ham, tomatoes, parsley, and chives together in a small bowl.
• Scatter 1/2 cup of cheese into prepared dish. Layer with 1/3 of bread and half of ham mixture. Repeat. Top strata with a final layer of bread and remaining 1 cup cheese.
• Pour egg mixture over top of dish and gently press to make moistened all bread layers. Drizzle with melted butter, cover strata with plastic wrap, and refrigerate for 1 hour or up to overnight.
• Preheat to 350 degrees F. Bake strata, on middle oven rack, uncovered, until slightly puffed and golden brown, about 45 minutes. Let rest 10 minutes before serving.
• Preheat oven to 250 degrees F.
• Arrange tomatoes, cut side up, in a single layer on a parchment-lined baking sheet. Sprinkle with salt. Bake until slightly shriveled but still plump, about 5 hours.
• If not using immediately, refrigerate dried tomatoes, covered, up to 4 days. Or, if desired, layer tomatoes with herb sprigs and add olive oil. Refrigerate, covered, for up to 2 weeks.

CHEESE STRATA WITH HAM AND TOMATOES

Steps:

• Grease a 3-quart gratin dish or casserole with 1 teaspoon of the butter.
• In a large bowl, whisk together the eggs, milk, cream, nutmeg, cayenne, salt, and pepper. Set aside. In a small bowl, toss together the ham, tomatoes, parsley, and chives.
• To make the strata: Scatter a 1/2 cup of the cheese over the bottom of the buttered dish, cover with one-third of the bread, and then half of the tomato mixture. Repeat. Top with a final layer of bread and remaining cheese.
• Pour the egg mixture over the strata and gently press it down with the back of a large spoon to make sure the top layer is moistened with the custard. Melt the remaining 1 tablespoon of butter and drizzle it over the strata. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F. Bake the strata, uncovered, until golden brown and slightly puffed, about 45 to 55 minutes. Let rest 10 minutes before serving.
• Yield: 6 to 8 servings
• Preheat oven to 250 degrees F. Arrange the tomatoes cut side-up in a single layer on a baking sheet. Sprinkle with the salt. Dry in oven until slightly shriveled but still plump, about 5 to 6 hours.
• If not using immediately, store the tomatoes in a sealed container in the refrigerator, for 3 to 4 days. Alternatively, layer them in a container with the herbs, cover with olive oil, and store, covered, in the refrigerator, for up to 2 weeks.
• Yield: about 2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved

CHEVRE & TOMATO STRATA RECIPE

Steps:

• Seed tomatoes. Sprinkle slices with 1 teaspoon salt; place on paper towel to dry - pat lightly. Grease 3 quart baking dish (13 x 9). Arrange 1/2 of bread slices in bottom of dish. Sprinkle with 1/2 cheeses and chives. Add another layer of bread and cover with remaining cheese and chives. Arrange tomato slices over top. Whisk eggs, milk, mustard, remaining salt and pepper until well combined. Pour mixture over bread and cheese layers. Cover and refrigerate overnight. Preheat oven 350F. Let strata stand 30 minutes before baking. Bake strata uncovered until golden and fluffy - knife comes out clean; about 60 - 70 minutes. Let stand 20 minutes. Sprinkle with basil (optional)

MAKE-AHEAD CHEDDAR, BACON, AND TOMATO STRATA

Steps:

• Cook bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Remove bacon from pan, reserving drippings in the skillet. Crumble when cool enough to handle.
• Add onion to drippings in the skillet; saute for 4 minutes. Add garlic and saute for 1 minute. Remove from heat; combine onion mixture and bacon.
• Whisk milk, eggs, basil, thyme, salt, and pepper together in a bowl until well combined.
• Spray a 9x13-inch baking dish with cooking spray and arrange 1/2 of the bread cubes in the bottom.
• Top bread cubes with 2/3 cup Cheddar cheese, 1/2 of the onion mixture, and 6 tomato slices. Pour 1/2 of the milk mixture over tomatoes. Top with remaining bread cubes and 2/3 cup Cheddar. Top with remaining onion mixture, tomato slices, and milk mixture. Cover and place in the refrigerator to chill at least 8 hours or up to 24 hours.
• Preheat the oven to 325 degrees F (165 degrees C).
• Bake strata in the preheated oven, uncovered, for 55 minutes. Sprinkle with remaining Cheddar cheese and bake until cheese melts, an additional 5 minutes. Let stand 5 minutes before serving.