Best 3 Mediterranean Cheese Strata Recipes

CARAMELIZED ONION, SPINACH AND GRUYERE STRATA WITH SAUTEED CHERRY TOMATOES

Steps:

• Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
• Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
• In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
• Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
• Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.

MEDITERRANEAN CHEESE STRATA

Steps:

• Preheat oven to 180 degC.
• Lightly butter 24cm pie plate.
• Place the semi dried tomatoes on a paper towel and pat to dry the oil off them.
• Cut them in half.
• Whisk milk and eggs and garlic together, add all the other ingredients except the bread and mix well.
• Add the bread and stir until moistened.
• Transfer the mixture to the prepared pie dish.
• Let it stand until the bread absorbs most of the custard, pressing several times to submerge the bred cubes, about 5 mins this takes.
• Bake uncovered until light brown and knife inserted into the centre comes out clean, about 20 minutes.
• Cut the strata into wedges.
• Serve with a salad of mesclun mix.

MEDITERRANEAN SPINACH STRATA (COOKING LIGHT)

Steps:

• Preheat oven to 350°F Place bread slices in a single layer on a baking sheet. Bake at 350°F for 12 minutes or until lightly browned.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, garlic, and mushrooms; sauté 5 minutes or until tender. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Add 1 bag of spinach; cook 3 minutes or until spinach wilts. Add remaining spinach; cook 3 minutes or until spinach wilts. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Place half of bread slices in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread spinach mixture over bread. Top with tomato slices; sprinkle evenly with feta and half of Asiago cheese. Arrange remaining bread slices over cheese. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and remaining ingredients, stirring well with a whisk. Pour over bread; sprinkle with remaining Asiago cheese. Cover and chill 8 hours or overnight.
• Preheat oven to 350°F
• Uncover strata; bake at 350°F for 40 minutes or until lightly browned and set. Serve warm.