Thursday, March 29, 2012

Ham-and-pesto strata

This recipe is a great make-ahead brunch dish. If you like it as much as I do, have it for dinner too (I won't tell). The hearty combination of bread, ham, pesto, egg and milk, topped with fresh tomato, onion and basil, make it a filling dish. This recipe would serve 6-8 people. For fewer people, reduce the quantities below or divide into into two smaller baking dishes. I don't really recommend it, but this dish can also be frozen before baking or adding the topping. 

To make strata:

Slice a day-old baguette lengthwise, and spread pesto on each half. Top with about 500g sliced ham. Put pieces back together, then slice the other way into 2-inch wide 'sandwiches'. Line the bottom of a 9x12" baking dish with the sandwiches placed on their sides. Sprinkle about 1 cup grated mozzarella on top. In a bowl, whisk 5 eggs with 2 1/4 cups of milk, and pour this on top of the mozzarella. Cover the baking dish and place in fridge for at least 4 hours to let the bread absorb the eggy milk mixture. Then bake at 350F for 35 minutes.

To make topping:

While the strata is cooking, chop 2-3 large tomatoes, 1 large sweet onion, 3-4 cloves of garlic and a handful of basil leaves (I didn't have basil and omitted). Toss together, then mix in 2 T pesto and 2 T Parmesan. Once the strata is done cooking, spread topping over top and return to oven to broil for a couple of minutes. Serve hot.

Source: Recited to me by a family member but I think it's originally from Canadian Living. 
{Ready to eat}

{Spead pesto on the halved baguette}

{Arrange the mini-sandwiches in the dish}

{Top with grated mozzarella}

{Pour the egg and mixture mixture over top}

 {Prepare the topping}


  1. Tammy @ silverstyle29 March 2012 at 20:35

    Hey you little Strata you! Put on some brights and click on over to my link up!

  2. Mmm is this the famous strata that was at your clothing swap? Looks yummy- I should try a veggie version! I had such a lovely time tonight! xo

  3. asecondglanceblog30 March 2012 at 10:41

    Indeed. I had a great time too, hope we can make it a more regular occurrence!

  4. Thanks! Can't wait to make this for Easter brunch! My mouth is watering already... :)


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