Sourdough Strata With Tomatoes And Greens
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Thyme (chopped fresh)2 tbsps
Extra-Virgin Olive Oil3 cups
Whole Milk8 large
Egg1 cup
Grated Parmesan Cheese1 tsp
Cayenne Pepper4 cups
Green (chopped)Directions:
1
Preheat the oven to 350 degrees F
2
Toss the tomatoes with the thyme, olive oil and 1/2 teaspoon each salt and black pepper in a bowl
3
Spread on a baking sheet and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, 1 hour to 1 hour, 15 minutes
4
Cool completely
5
Whisk the milk, eggs, fontina, 3/4 cup parmesan, the cayenne, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl
6
Add the bread cubes and greens and toss to coat
7
Pour into a 3-quart baking dish, then top with the roasted tomatoes
8
Cover and refrigerate overnight
9
The next day, preheat the oven to 350 degrees F
10
Sprinkle the strata with the remaining 1/4 cup parmesan and bake, uncovered, until golden brown and almost set, about 45 minutes
11
Turn off the oven, but keep the strata inside 10 minutes before serving
12
Photograph by Tina Rupp