BASIL BREAKFAST STRATA

Basil Breakfast Strata

From The Silver Palate Cookbook

BASIL BREAKFAST STRATA

Time Required: Overnight

YIELD10 People

INGREDIENTS

1 cup Milk

½ cup White Wine (I generally use a Sauvignon Blanc)

1 day-old French bread, sliced thin

8 oz. prosciutto, sliced thin (optional)

2 cups arugula leaves

3 tablespoons olive oil

1 lb of cheese (I use shredded mozzarella)

3 ripe tomatoes (I slice a container of cherry tomatoes instead)

½ cup pesto (recipe to follow, I generally use a cup instead of half)

4 eggs, beaten

½ cup half and half

PREPARATION

The day before, mix milk and wine in a shallow bowl and dip slices of bread and gently squeeze out most of the liquid. Place layer of bread in a 12" round corning ware dish or whatever your favorite casserole dish Cover bread layer with ham slices (if using), then arugula leaves dipped in the olive oil, then cover with some of the cheese, tomato slices, drizzle with pesto Repeat layers until dish is full. Beat eggs with Salt and Pepper and pour over layers. Cover and refrigerate overnight In the morning, pull out of the refrigerator and let container warm to room temperature (to prevent your dish from breaking in the oven when exposed to the heat) Drizzle with half and half and bake until browned for about 45 minutes at 350 degrees. The sides should start to bubble. Pesto: 2 cups fresh basil leaves ½ cup fresh mozzarella ½ cup extra virgin olive oil 1/3 cup pine nuts 3 medium sized garlic cloves, minced Salt and fresh ground black pepper Combine basil and pine nuts in food processor a few times, slowly add olive oil in a constant stream. Stop and scrape down the sides of food processor with rubber spatula. Add grated cheese and pulse again until blended. Add salt and pepper to taste. Makes 1 cup.