Caprese Strata "Sandwich"

Casey Barber

Caprese Strata "Sandwich"

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    1 large loaf Italian bread, sliced into 1/2 inch-thick pieces 1/4 teaspoon pepper
    1 pound fresh mozzarella cheese 1 cup fresh basil leaves
    4 ounces oil-packed sundried tomatoes, roughly chopped (about 2/3 cup) 1 cup fresh flat leaf parsley (leaves and stems are fine)
    1/2 cup pesto (recipe follows) 1 large garlic clove, cut in half
    4 large eggs 2 tablespoons pine nuts
    1 cup whole milk or half and half 3 tablespoons finely grated Parmesan cheese
    3/4 teaspoon kosher salt 1/3-1/2 cups extra virgin olive oil


    Prep: 20 min Total:
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    • 1

      Preheat the oven to 350°.

    • 2

      For the pesto: In a food processor, pulse the basil, parsley, garlic, pine nuts, salt, and Parmesan cheese until coarsely ground.

    • 3

      Drizzle in the olive oil through the feed tube until a loose but spreadable paste forms. You may not need all the olive oil.

    • 4

      Use immediately or freeze for up to 6 months. The pesto will lose its bright green color if refrigerated or frozen, but won’t lose any of its flavor.

    • 5

      Lay approximately half the bread slices across the bottom of a 9x13-inch casserole dish to fully cover. Don’t be afraid to tear the pieces in half or thirds to fill open spaces.

    • 6

      Slice the mozzarella cheese as thinly as possible and place in a single layer across the top of the bread. Sprinkle the sundried tomatoes evenly across the cheese, then dollop the pesto and spread to cover.

    • 7

      Top the pesto with the remaining half of the bread slices, again tearing as needed to cover evenly.

    • 8

      Whisk the eggs, milk, salt, and pepper together in a large bowl. Pour evenly over the strata, allowing the liquid to soak into the bread.

    • 9

      Bake the strata for 35-40 minutes or until golden brown and crispy on top. Allow to cool before slicing.

    • 10

      Wrap in waxed paper and foil to store; to reheat, microwave in the waxed paper for 1 minute, bake in a toaster oven at 350° in the foil for 5 minutes (flipping after 5 minutes for refrigerated slices or 10 minutes for frozen slices), or in a skillet as you would cook a grilled cheese sandwich.

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