MOZZARELLA AND PESTO STRATA
Have an Italian-style brunch. This strata is made with basil pesto, olives and roasted red bell peppers baked under a layer of eggs and cheese.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h20m
Number Of Ingredients 10
Steps:
- Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Spread one side of each bread slice with pesto. Arrange bread, pesto sides up, in bottom of baking dish, cutting slices to fit if necessary. Sprinkle with olives, bell peppers and mozzarella cheese.
- Beat eggs, milk, salt and pepper until well blended. Pour evenly over cheese in dish. Sprinkle with Parmesan cheese. Cover and refrigerate at least 2 hours but not longer than 24 hours.
- Heat oven to 325°F. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean and top is golden brown. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 360, Carbohydrate 21 g, Cholesterol 235 mg, Fat 1, Fiber 2 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 720 mg
SEAFOOD STRATA WITH PESTO
This is a wonderful recipe that can be prepared ahead of time. Serve with a crisp green salad and lots of hot French bread. Use any combination of crab and shrimp, or just use one of them.
Provided by GRMAKAY
Categories Breakfast Strata
Time 3h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cut each slice of bread into 4 triangles. Place them on a baking sheet, and bake for about 10 minutes, or until toasted. Allow to cool, then spread pesto onto one side of each piece of bread. Set aside.
- Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until all of the liquid has evaporated. Add the onions; cook and stir for a couple of minutes, then pour in the sherry. Simmer for 1 minute.
- Place half of the bread triangles into a greased 9x13 inch baking dish with the pesto side facing up. Sprinkle half of the cheese over the bread. Spread the shrimp and crabmeat over the cheese. Top with the mushroom and onion mixture, then sprinkle all but 1/2 cup of the remaining cheese over the mushrooms. Cover with the other half of the bread so that the pesto side is facing down. In a large bowl, whisk together the eggs, half-and-half, salt, and cayenne pepper. Pour over the entire casserole. Cover and refrigerate for at least 2 and up to 24 hours. Remove from the refrigerator for one hour before baking.
- Preheat the oven to 350 degrees F (175 degrees C). Combine the 1 cup of reserved cheese with the panko crumbs in a plastic bag. Shake to blend, and sprinkle over the top of the casserole.
- Bake uncovered for 55 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand for 15 minutes before serving. Garnish with fresh tomato and basil or chives.
Nutrition Facts : Calories 789.6 calories, Carbohydrate 39.5 g, Cholesterol 309.6 mg, Fat 51.2 g, Fiber 2.7 g, Protein 45.5 g, SaturatedFat 25.4 g, Sodium 1078.4 mg, Sugar 3.5 g
PESTO
Simple Italian pesto adds depth to many dishes besides pasta (although tossed in bowl of al dente linguine is reason enough to love it). Bring dips, meats, sandwiches, and even soups to life with this glorious green basil-filled sauce.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Time 5m
Yield Makes 1 1/4 cups
Number Of Ingredients 7
Steps:
- Use the side of a chef's knife to mash garlic clove with kosher salt until garlic breaks down. Transfer to the bowl of a food processor with toasted pine nuts. Pulse until a paste forms. Add fresh basil leaves in two batches, pulsing until finely chopped. Add grated Parmigiano-Reggiano and grated Pecorino Romano; puree until combined. Transfer to a bowl; slowly whisk in extra-virgin olive oil. Season with salt. Store in an airtight container, covered with a thin layer of oil, for up to 2 days.
- In a food processor, combine toasted nuts, basil, Parmesan, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour olive oil in a steady stream through the feed tube; process until smooth.
SEAFOOD STRATA WITH PESTO
This is a wonderful recipe that can be prepared ahead of time. Serve with a crisp green salad and lots of hot French bread. Use any combination of crab and shrimp, or just use one of them.
Provided by GRMAKAY
Categories Breakfast Strata
Time 3h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cut each slice of bread into 4 triangles. Place them on a baking sheet, and bake for about 10 minutes, or until toasted. Allow to cool, then spread pesto onto one side of each piece of bread. Set aside.
- Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until all of the liquid has evaporated. Add the onions; cook and stir for a couple of minutes, then pour in the sherry. Simmer for 1 minute.
- Place half of the bread triangles into a greased 9x13 inch baking dish with the pesto side facing up. Sprinkle half of the cheese over the bread. Spread the shrimp and crabmeat over the cheese. Top with the mushroom and onion mixture, then sprinkle all but 1/2 cup of the remaining cheese over the mushrooms. Cover with the other half of the bread so that the pesto side is facing down. In a large bowl, whisk together the eggs, half-and-half, salt, and cayenne pepper. Pour over the entire casserole. Cover and refrigerate for at least 2 and up to 24 hours. Remove from the refrigerator for one hour before baking.
- Preheat the oven to 350 degrees F (175 degrees C). Combine the 1 cup of reserved cheese with the panko crumbs in a plastic bag. Shake to blend, and sprinkle over the top of the casserole.
- Bake uncovered for 55 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand for 15 minutes before serving. Garnish with fresh tomato and basil or chives.
Nutrition Facts : Calories 789.6 calories, Carbohydrate 39.5 g, Cholesterol 309.6 mg, Fat 51.2 g, Fiber 2.7 g, Protein 45.5 g, SaturatedFat 25.4 g, Sodium 1078.4 mg, Sugar 3.5 g
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