This is the yummy pesto dish that was served at our last MOPS meeting.
Makes one 9" strata
Total time: 1 1/2 hours + chilling
Ingredients:
Arrange And Layer With:
1 Loaf country or sourdough bread (1-1 1/4lb), sliced 1/2" thick
8 oz. cream cheese, cubed
1/2 lb. mozzarella, grated
3/4 C prepared pesto
6 oz. prosciutto, thinly sliced
1 lb. tomatoes, thinly sliced
Whisk, Pour Over Strata; Chill:
5 eggs
1 ½ C whole milk or half and half (or half of each)
½ tsp. salt
Freshly ground black pepper
Directions:
Coat a 2-3 qt round glass baking dish with nonstick spray. (or a 9 X13” glass pan)
Arrange half the bread slices on the bottom of the dish. Top with half of each of the cream cheese, mozzarella, pesto, prosciutto, and tomatoes. Finish layering with the remaining ingredients.
Whisk the eggs, milk, salt, and pepper together. Pour the mixture over the layers; cover and chill for at least 2 hours, or as long as overnight. Remove from the refrigerator 20-30 minutes before baking.
Bake the strata at 350 degrees until puffed, golden brown, and lightly set in the center, about 1 hour. Allow the strata to rest for 10 minutes. Unmold strata if using round baking dish, invert so tomatoes are on top and cut into wedges to serve.
**submitted by Kristin Weeks**
