Goat Cheese, Artichoke and Smoked Ham Strata

Title:
Goat Cheese, Artichoke and Smoked Ham Strata

Yield:
1 Servings

Categories:
Ham,
Casserole




Ingredients:





     2 c  Whole milk


   1/4 c  Olive oil


     8 c  Sourdough bread; (1-inch


          -cubes) crusts trimmed


 1 1/2 c  Whipping cream


     5 lg Eggs


     1 tb Chopped garlic


 1 1/2 ts Salt


   3/4 ts Black pepper


   1/2 ts Ground nutmeg


    12 oz Soft fresh goat cheese (such


          -as Montrachet); crumbled


          -(about 3 cups)


     2 tb Chopped fresh sage


     1 tb Chopped fresh thyme


 1 1/2 ts Herbes de Provence


    12 oz Smoked ham; chopped


     3    Jars marinated artichoke


          -hearts (6 1/2-ounce); drain


          -& halve lengthwise


     1 c  Grated Fontina cheese;


          -(packed)


 1 1/2 c  Grated Parmesan; (packed)






 Preheat oven to 350?F. Butter 13 x 9 x 2-inch glass baking dish. Whisk milk


 and oil in large bowl. Stir in bread. Let stand until liquid is absorbed,


 about 10 minutes.


 


 Whisk cream and next 5 ingredients in another large bowl to blend. Add goat


 cheese. Mix herbs in small bowl to blend.


 


 Place half of bread mixture in prepared dish. Top with half of ham,


 artichoke hearts, herbs and cheeses. Pour half of cream mixture over.


 Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses


 and cream mixture. (Can be made 1 day ahead. Cover; chill.)


 


 Bake uncovered until firm in center and brown around edges, about 1 hour.


 


 Serves 8.


 


 Bon App?tit December 1997


 Posted to MC-Recipe Digest by shade 
on Apr 5, 1998