This strata recipe is a great way to get rid of leftover cheese board bites. A handful of crusty bread, scraps of prosciutto and that last dollop of artichoke dip, all make for great additions to fluffy eggs. Get creative and add in herbed goat cheese, spicy salamis and any other leftover veggies from the crudite tray.
Egg dishes like these are a great way to get rid of leftovers and still wow guests. Make this the night before or the morning of and just wait for the ohhhhs & ahhhhs!
1 ½ cups of shredded mozzarella cheese
½ cup of Artichoke Dip
½ French Baguette loaf (chopped into bite sized portions)
½ cup of cream
Salt & Pepper to taste
½ cup of butter
Pre-heat oven to 350 degrees.
Grease a gratin dish and set aside.
In a medium bowl, whisk eggs and cream together. Add in the mozzarella cheese (saving a handful of cheese for a topping), artichoke dip, chopped prosciutto, salt and pepper and combine.
In the greased dish, add bread chunks and pour melted butter on top.
Pour the egg and cheese mixture over the bread and top with a handful of mozzarella cheese.
Cover with foil and bake for 30 minutes or until cooked through.
Take the foil off and crisp up the strata in the broiler until golden brown.
Let rest for 10 minutes and then serve warm.
Tip: Use ramikins or a muffin tin to create individual sized portions.