Pesto Brushetta Strata


 This recipe serves 8


  • 3 Tbs pesto sauce Sauce, pesto prepared
  • 16 thin slices italian bread Bread, italian
  • 8 slices black forest ham
  • 4 oz mozzarella cheese Cheese, mozzarella, part skim milk
  • 5 eggs Egg, whole, raw, fresh
  • 2 1/4 cups milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 1/4 tsp each dried basil, and pepper
  • topping Cream, whipped, cream topping, pressurized
  • 1 cup chopped tomato Tomatoes, red, ripe, raw, year round average
  • 1/3 cup finely chopped green onion Onions, green, spring or scallions (includes tops and bulb), raw
  • 1 small garlic clove, finely chopped Garlic, raw
  • 2 tsp pesto sauce Sauce, pesto prepared
  • 3 Tbs frshly grated parmesan cheese


Step 1

Spread pesto evenly over 8 slices of the bread. Top with ham and cheese slices. Top with remaining bread slices. Cut in half. Arrange halves cut side down and overlapping slightly to form two circles or ovals in greased 13x9 inch (3L) baking dish.2. Whisk together eggs,milk, basil, and pepper. Pour over strata. Cover and refrigerate for4 hours up to 12 hours.3. Bake in 350F (180C) oven for 35-40 minutes or until set and golden.TOPPINGStir together tomatoes, onion , garlic and pesto. Sprinkle evenly over strata. Sprinkle with pamesan cheese. Broil for 2 minutes or until topping is heated through and lightly golden. Let stand on rack for 10 minutes


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