Chèvre and Tomato Strata
Find Tasia's Belle Chèvre goat cheese here. The strata should be assembled the night before serving. Double the recipe and prepare two stratas if you're expecting a large crowd.
. 2 large tomatoes, cut crosswise into 8 (1/2-inch) slices
. 2 teaspoons kosher salt
. 1 pound loaf Italian bread, crust removed, cut crosswise into 1/2-inch-thick slices
. 1-1/2 cups shredded mild cheddar cheese
. 3 ounces soft goat cheese, such as Belle Chèvre, crumbled
. 3 tablespoons minced fresh chives
. 8 eggs
. 4 cups milk
. 2 tablespoons Dijon-style mustard
. 1/4 teaspoon freshly ground black pepper
. Snipped fresh basil (optional)
Seed tomatoes. Sprinkle slices with 1 teaspoon salt; place in large colander to drain, about 30 minutes. Remove from colander; pat tomatoes dry with paper toweling.
Meanwhile grease 3-quart rectangular baking dish. Arrange half of bread slices in bottom of dish. Sprinkle with half of cheeses and chives. Add another layer of bread; cover with remaining cheeses and chives. Arrange tomato slices on top.
In large bowl, whisk eggs, milk, mustard, remaining salt, and pepper until well combined. Pour mixture over bread and cheese layers. Cover and refrigerate overnight.
Preheat oven 350°F. Remove strata from refrigerator; let stand 30 minutes. Bake strata, uncovered, until golden and fluffy and knife inserted comes out clean, about 60 to 70 minutes. Let stand 20 minutes before serving. Sprinkle with basil. Makes 12 servings.