The original recipe came from Cuisine at Home, #58 2006, pg. 21. I have been cooking a bunch of recipes out of them ever since I sorted them into seasons and put the summer seasons on my coffee table. This way I can cook based on what is fresh in the stores. I didn't make a ton of changes to the original beyond making my own pesto and using non fat milk. The recipe called for a 2-3 quart round dish but my 2 qt. was too shallow, one layer and it was full. It needed a deeper dish so I used my oval 3qt. dish which is 5.5" deep and 12⅝”L. 9¼”W and I still had to press it down in order to pour the egg mixture over the top.
SUNDAY SUMMER STRATA
1 loaf (1-1.5 lbs.) sourdough bread, sliced ½” slices
8 oz. cream cheese, tiny cubes
½ lb. (8 oz.) ball fresh mozzarella, tiny cubes
¾ C. pesto
16 slices (6 oz.) prosciutto, thinly sliced
1.5 lb. (5-6) roma tomatoes, thinly sliced
Whisk, pour over strata, chill:
1 ½ C. non fat milk
½ t. salt
½ t. coarse ground black pepper
Slice the bread into half inch slices. Cube the cream cheese and mozzarella into tiny cubes and slice the tomatoes. Coat a 3qt. at least 3.5 inch deep glass baking with a good layer of nonstick spray or oil.
Layer the following in order given:
- Half the bread slices
- Half the cream cheese, cubed or spread on bread
- Half the mozzarella
- Half the pesto, spread
- 8 slices of prosciutto
- Half the tomato slices, the uglier ones first
- Salt and Pepper
- Repeat with remaining ingredients
When ready to cook, remove from the refrigerator 20-30 minutes before baking. Bake 350°F for 1 hour-1 hour 15 minutes, till eggs are set. A knife inserted should come out clean. Let rest for 10 minutes.
Note: Since the cream cheese doesn't really melt you want to make sure the pieces are small so you get an even layer and not a big bite of cream cheese. Unlike the picture shown here add enough tomatoes to the top layer so it is covered, overlapping if necessary. Here I used 1 pound which equaled 4 tomatoes. I've increased it to 5 or 6 just cover it. The top layer of tomatoes are sweater because of the baking process so I wanted more.
PESTO: I tried two new pesto's the day before and I used the one I didn't like here because by the next day it mellowed out and tasted better and it worked perfectly in this dish. You can buy it already made, use my new recipe or my standard basil pesto recipe if you like. I'll post those recipes next. The second new pesto I made with the soy sauce, wouldn't work here. It was too strong from the soy but it will work great with the fish I'll be cooking this week.