Tomato, Basil & Goat Cheese Strata

It’s tomato season, and when you’ve had your fill of tomato salad, this recipe is a great way to use cherry tomatoes. I love casseroles like this one because they can be made in advance, they’re easy to prepare and they can be eaten for breakfast, lunch or dinner. This is a summer version of my Spinach and Ham Strata. I like to use goat cheese in this recipe, but it’s also very tasty with feta cheese or mozzarella.

Ingredients:

  • 9 eggs
  • 2 1/2 cups milk
  • 1 cup grated pecorino romano cheese
  • salt & pepper to taste
  • 1 1/2 cups cherry tomatoes, quartered
  • fresh basil, finely chopped
  • 1 cup goat cheese, crumbled
  • 8 -10 slices of your favourite crusty bread, cubed (about 8 cups)

Method:

  1. Generously grease an 8×11 inch baking dish with olive oil.
  2. In a bowl, whisk together the eggs, milk and romano cheese. Season with salt and pepper.
  3. Spread 1/3 of the cubed bread into the prepared pan. Layer 1/3 of the tomatoes over the bread. Sprinkle 1/3 of the goat cheese and basil over the tomatoes. Repeat layers two more times.
  4. Pour the egg mixture over the layered ingredients.
  5. Cover the casserole and refrigerate for at least four hours or overnight.
  6. Remove casserole from fridge a half hour before baking. Preheat oven to 350F. Bake  casserole, uncovered, for 45-55 minutes.
  7. Allow to cool for at least 30 minutes before slicing and serving.

 

 

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