Basil Strata

This basil strata is perfect for brunch or dinner. Basil strata is a delicious approach to the classic egg, ham, and cheese strata, increasing the flavor factor with the addition of pesto, arugula, olives, and goat cheese.

This recipe is based on The Silver Palate’s Good Times Cookbook basil breakfast strata recipe (Bookshop.org). I’ve loved it for years and make it often. I’ve made several variations of it, based on what I had on hand at the time. The recipe makes a generous amount, so it’s perfect to serve to a group and for holiday brunches. We often have it for dinner.

Basil strata includes prosciutto, but you can leave it out for a vegetarian dish.

The uncooked strata needs to sit overnight, so plan to assemble the strata the day before you bake and serve it.

The recipe makes about 8 servings.

Ingredients

You need the following ingredients to make this basil strata.

• 1 cup whole milk
• 1/2 cup white wine
• 1 1/2 loaves day old baguette, cut into 1/2-inch slices
• 8 ounces thinly sliced prosciutto, chopped into bite-size pieces
• 3 ounces arugula, torn
• 1/4 cup olive oil
• 10 ounces cherry tomatoes, cut in half or quartered
• 1/2 cup pitted Kalamata olives, sliced in half vertically
• 6 ounces goat cheese (log style)
• 1/2 cup basil pesto, thinned with a little olive oil
• 5 large eggs, beaten
• Kosher salt, to taste
• Fresh ground black pepper, to taste
• 3/4 cup heavy cream

Directions

Lightly oil a 9 x 13 inch baking dish.

In a shallow bowl, blend the milk and wine together. Dip two slices of bread into the mixture, then gently squeeze as much of the liquid out as you can. You don’t want to tear the slices. Place the slices on the bottom of the baking dish. Repeat this process until the entire bottom is covered. You can layer the edges slightly on top of each other or use small pieces of bread to fill in any gaps, so that the bottom is fully covered. You should use about half of the bread slices.

Spread half of the prosciutto pieces over the bread.

Put half of the arugula into a shallow bowl and drizzle half of the olive oil over it. Toss it with your fingers to distribute the oil on the arugula. Cover the bread and proscuitto with the arugula.

Spread all of the cherry tomato pieces over the dish and half of the Kalamata olive pieces. Crumble half of the goat cheese over the dish.

Drizzle half of the pesto over the dish.

Add a second layer of bread (dipping it in the milk and wine mixture, squeezing out the liquid as you did before). Repeat the layering process with the remaining prosciutto, arugula dipped in oil, Kalamata olives, goat cheese, and pesto.

Whisk the eggs with a little salt and pepper. If there is any milk and wine blend remaining, whisk it into the eggs. Pour the eggs evenly over the dish.

Cover the dish and refrigerate it overnight.

The next day, remove the dish from the refrigerator and let it come to room temperature.

Preheat the oven to 350 degrees.

Drizzle the top of the dish with the heavy cream, evenly distributing it.

Bake the strata until it is puffy and lightly browned (about 45 minutes to an hour).  Serve it immediately.

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• Cheddar Dill Sourdough Biscuits
• Salmon Salad with Peas and Dill
• Green Pea Spread
• Pea Tendril Salad with Honey Lemon Dressing
• Strawberry Rhubarb Cobbler
• Rhubarb Upside-Down Cake