Prosciutto Feta Cheese Strata

A lovely Greek-style breakfast, lunch or brunch dish from the Rockledge
Inn in Colorado. While it is very easy to prepare, it does need to be
assembled.the night before, refrigerated overnight and then allowed to sit
at room temperature before baking for an hour, so prep time includes 8
hours in the fridge and half an hour sitting time.
by Chef Kate
8 servings
1/2 day 30 min prep
1 lb loaf sandwich bread, sliced and crusts removed and
reserved (good quality) .
8 ounces prosciutto, thinly sliced
4 ounces provolone cheese, grated
112 cup green onions, chopped
6 tablespoons fresh basil, thinly sliced
6 large eggs
2 cups whole milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
3 tablespoons unsalted butter, melted
8 ounces feta cheese

1.  Line bottom of 13x9x2" glass baking dish completely with 1 layer of
bread, cutting some to fit.

2.  Arrange 1/2 of prosciutto evenly over bread. Sprinkle 1/2 Feta
cheese and 1/2 provolone over the ham.

3.  Sprinkle with 1/2 green onions and basil. Top with 2nd layer of
bread and repeat.

4. Cut crusts into cubes and sprinkle on top.

5.  Whisk eggs, milk, mustard, and salt in bowl and season with salt and pepper.

6.  Pour egg mixture over strata; press down on bread with spatula.

7.  Drizzle melted butter over strata. Cover and refrigerate overnight.

8.  Preheat oven to 350"F

9.  Uncover strata and let stand at room temperature 30 minutes.

10.  Bake until center is set, about 1 hour. Remove from oven.

11.  Preheat broiler and place strata under about 30 seconds, until top is golden.
Cut into large squares and serve.

Recipe from Maria