Chevre & Tomato Strata

By jacobwaynesmith

Don't let the total time scare you, you have to let this sit overnight in the fridge. Perfect if you are hosting breakfast or brunch since all the work happens the night before.

Ingredients

• 2 large tomatoes cut crosswise in 8 (1/2 inch) slices
• 2 teaspoons kosher salt
• 1 pound loaf Italian bread, crust removed, cut into 1/2 inch thick slices
• 1 1/2 cups shredded mild cheddar cheese
• 3 oz. soft goat cheese
• 3 tablespoons minced fresh chives
• 8 eggs
• 4 cups milk
• 2 tablespoons dijon style mustard
• 1/4 teaspoon freshly ground pepper
• Snipped fresh basil (optional)

Preparation

Step 1

Seed tomatoes. Sprinkle slices with 1 teaspoon salt; place on paper towel to dry - pat lightly.
Grease 3 quart baking dish (13 x 9).
Arrange 1/2 of bread slices in bottom of dish. Sprinkle with 1/2 cheeses and chives.
Add another layer of bread and cover with remaining cheese and chives.
Arrange tomato slices over top.
Whisk eggs, milk, mustard, remaining salt and pepper until well combined.
Pour mixture over bread and cheese layers.
Cover and refrigerate overnight.

Preheat oven 350F.
Let strata stand 30 minutes before baking.
Bake strata uncovered until golden and fluffy - knife comes out clean; about 60 - 70 minutes.
Let stand 20 minutes.
Sprinkle with basil (optional)