Seafood Strata With Pesto
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
61
Spice
33
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Basil Pesto3 tbsps
Butter1 cup
Green Onion (chopped)1 cup
Sherry (dry)230 g
Crabmeat (fresh)2 cups
Swiss Cheese (shredded)6
Eggs1 tsp
Salt1 tsp
Cayenne Pepper1 cup
Panko Bread Crumbs1 medium
Tomato (cut into wedges)1 tbsp
Basil (chopped fresh)Directions:
1
Preheat the oven to 350 degrees F (175 degrees C)
2
Cut each slice of bread into 4 triangles
3
Place them on a baking sheet, and bake for about 10 minutes, or until toasted
4
Allow to cool, then spread pesto onto one side of each piece of bread
5
Set aside
6
Melt the butter in a large skillet over medium heat
7
Add the mushrooms; cook and stir until all of the liquid has evaporated
8
Add the onions; cook and stir for a couple of minutes, then pour in the sherry
9
Simmer for 1 minute
10
Place half of the bread triangles into a greased 9x13 inch baking dish with the pesto side facing up
11
Sprinkle half of the cheese over the bread
12
Spread the shrimp and crabmeat over the cheese
13
Top with the mushroom and onion mixture, then sprinkle all but 1/2 cup of the remaining cheese over the mushrooms
14
Cover with the other half of the bread so that the pesto side is facing down
15
In a large bowl, whisk together the eggs, half-and-half, salt, and cayenne pepper
16
Pour over the entire casserole
17
Cover and refrigerate for at least 2 and up to 24 hours
18
Remove from the refrigerator for one hour before baking
19
Preheat the oven to 350 degrees F (175 degrees C)
20
Combine the 1 cup of reserved cheese with the panko crumbs in a plastic bag
21
Shake to blend, and sprinkle over the top of the casserole
22
Bake uncovered for 55 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean
23
Let stand for 15 minutes before serving
24
Garnish with fresh tomato and basil or chives