Rosemary-Goat Cheese Strata

This hearty strata is flavorful with fresh Rosemary from the garden and creamy goat cheese.

1 loaf of rustic bread, such as Ciabatta, sliced and any hard crust removed.
6-8 ounces goat cheese, feta or a combination of cheeses to your liking.
6-8 sprigs of fresh rosemary
12 large eggs
3 1/2 cups Half and Half
1/4 t. cayene or a few drops of hot sauce
1/4 - 1/2 t. dried thyme
1/4 t. ground black or white pepper

Preheat oven to 350 degrees. Butter eight 1/2 cup capacity ramekins. In large bowl, tear sliced bread into 1" pieces. Chop rosemary leaves finely and sprinkle over bread. Over this, crumble cheeses. Mix gently to combine.
In medium bowl whisk eggs, add Half and Half and spices. Pour egg mixture over bread mixture and combine well by gentle mixing with a rubber spatula. Divide among ramekins which have been sprayed with PAM. Fill 3/4 full. Put on rimmed baking sheet and into oven. Bake in middle of oven until puffed and golden, about 25-30 minutes. If getting too brown, cover loosely with tin foil the last 10 minutes. Remove from oven and let rest 5 minutes. Remove from ramekins with flexible spatula and serve. Drizzle creme fraiche over each and sprinkle with paprika and top with a sprig of rosemary.

Recipe Summary:
Yield: 8
Prep Time: 20 minutes
Cook Time: 30 minutes; 5 minutes rest time

Other recipes by C.W. Worth House B&B:
Banana-Pecan Upside Down Pancake
Cranberry Eggnog Muffins
Blueberry Coffeecake with Streusel
Artichoke Mushroom Quiche

Recipe Provided By:
C.W. Worth House B&B
Wilmington, NC

Wilmington Bed and Breakfast Inns