Tasty Tuesdays: Artichoke & Goat Cheese Strata

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Welcome to Tasty Tuesdays!

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I made this strata last weekend and really liked it.  I made it for Sunday dinner but it would be wonderful for a brunch.  

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{ I adapted this recipe from one I found in Cooking Light, March 2011.  Find their original recipe right here }

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Ingredients:

- 1 teaspoon olive oil

- 1/2 cup finely chopped shallots (about 1 large)

- 8 oz container mushrooms (I used mini bellas)

- 13.75 oz can artichoke hearts

- 2 garlic cloves, minced

- 1/2 teaspoon dried herbes de Provence

- 1 3/4 cups skim milk

- 1/2 teaspoon freshly ground black pepper

- 1/4 teaspoon salt

- 4 large eggs

- 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese

- 1/2 (1-pound) loaf country-style white bread, cut into 1-inch cubes (about 5 cups)

- Cooking spray

- 3/4 cup (3 ounces) crumbled goat cheese, divided

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1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in mushrooms and garlic; cook for 5 minutes or until mushrooms begin to soften, stirring occasionally.  Stir in Artichoke hearts.  Remove from heat, and stir in herbes de Provence. Cool 10 minutes.

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2. Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.

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3. Preheat oven to 375°.

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4. Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.

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{ Serves 6 }

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Now it's your turn.  What did you cook this week?

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