Mediterranean Strata

Mediterranean Strata

2 tsp butter
½ loaf French bread, cut in ½” slices
¼ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 small can artichoke hearts, cut in half
4 oz ham or prosciutto, finely diced
1 small jar roasted red peppers, chopped
¼ cup pine nuts, toasted
24 leaves fresh basil, coarsely chopped
10 eggs
3 cups half & half
Salt and pepper

Using the 2 tsp of butter, coat the bottom and sides of a 3-quart casserole. Line the bottom with approximately 1/3 of the bread slices. Layer on one half of the following filling ingredients: Parmesan cheese, mozzarella cheese, artichoke hearts, ham, roasted red peppers, pine nuts and basil. Top with another third of the bread slices and remaining half of the filling ingredients. Top with the final third of the bread slices.

In a mixing bowl whisk together the eggs and half & half. Season with salt and pepper. Pour the egg mixture over the bread in the casserole and gently press the bread down with the spatula to ensure that all of the bread gets coated with the egg mixture.

At this point you may cover and refrigerate the strata for up to 24 hours. Bake at 325° for 35 to 45 minutes or until the egg mixture is firm.

Makes 8 servings.