Bake these cheese and herb stratas in ramekins for an easy-to-serve and light brunch.
Rosemary and Goat Cheese Strata
Makes 8 servings.
- 1 loaf rustic bread, such as Ciabatta, slicked and torn into 1-inch pieces
- 8-10 sprigs fresh rosemary, plus extra for garnish
- 6-8 ounces goat or feta cheese, to taste
- 12 large eggs
- 3 ½ cups half & half (or milk)
- ¼ teaspoon cayenne
- ¼ teaspoon dried thyme
- creme fraiche
- paprika, for garnish
Preheat oven to 350º. Butter eight 4-ounce ramekins. Put bread in large bowl. Chop rosemary leaves, and sprinkle over bread. Crumble in goat or feta cheese, and mix gently with a slotted spoon.
In a bowl, whisk together eggs, half & half, cayenne, and dried thyme. Pour egg mixture over bread, and mix gently with a large slotted spoon until well combined. Divide bread mixture among ramekins, filling each ¾-full.
Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to plates. Drizzle creme fraiche over strata. Sprinkle with a little paprika, and top with a sprig of fresh rosemary to serve.
This recipe is from the North Carolina Bed & Breakfast Cookbook (C.W. Worth House, 3D Press Boulder, Colorado, 2005, $19.95), which appeared in the Our State’s August 2007 issue.