Rosemary and goat cheese strata recipe

Rosemary and Goat Cheese Strata recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Rosemary and goat cheese strata recipe is a delightful combination of flavors that will leave your taste buds wanting more. The dish features layers of crusty bread, creamy goat cheese, and fragrant rosemary, all soaked in a savory egg mixture. Baked to golden perfection, this strata is a perfect choice for a cozy brunch or a simple yet elegant dinner.

Keywords: rosemary, goat cheese, strata, brunch, and savory.

Rosemary and goat cheese strata recipe details

Rosemary and goat cheese strata recipe, recipe Rating: 4.7
Number of votes:117

Ingredients

1 loaf rustic bread, such as Ciabatta, sliced

6 to 8 ounces goat cheese, feta, or a combination of cheeses to your liking

8 to 10 sprigs rosemary

12 large eggs

3-1/2 cups half & half

1/4 teaspoon cayenne

1/4 to 1/2 teaspoon dried thyme

Instructions:

Preheat oven to 350 degrees. Butter eight 1/2-cup ramekins. In a large bowl, tear sliced bread into 1-inch pieces. Chop rosemary leaves and sprinkle over bread. Over this, crumble goat cheese. Mix gently with slotted spoon. In a medium bowl, whisk together eggs, half & half, and remaining spices. Pour eggs mixture over bread and combine well by gently mixing with large slotted spoon.

Divide mixture evenly among ramekins, filling each 3/4 full. Put ramekins on baking sheet and into oven. Bake in middle of oven until puffed and golden, about 25 to 35 minutes. Remove from oven and let rest 5 minutes. Remove from ramekins with flexible spatula and place on plates.

Drizzle creme fraiche over individual casseroles, sprinkle with a little paprika, and top with a sprig of rosemary. Serve with bacon strips and a broiled tomato.