Rosemary’s Layered Tomato-Pesto Bake

Serves: 6
Total Calories: 359


1 loaf sourdough bread, sliced 1/2-inch thick
1 (8-ounce) package cream cheese, cubed
1 (8-ounce) package shredded mozzarella cheese
3/4 cup basil pesto sauce
1 (5-ounce) package prosciutto or deli ham, thinly sliced
1 pound tomatoes, thinly sliced
5 eggs, beaten
1 1/2 cups half-and-half
1/2 teaspoon salt
pepper to taste


Arrange half the bread slices in a 2-quart casserole dish that has been sprayed with non-stick vegetable spray. Layer with half each of cream cheese, mozzarella, pesto, prosciutto or ham and tomatoes. Make one more layer with remaining ingredients. Whisk together eggs, half-and-half, salt and pepper. Pour over layers; cover and chill for at least 2 hours to overnight. Remove from refrigerator 20 to 30 minutes before baking. Bake, uncovered, at 350 degrees for one hour, until puffed, golden and lightly set in center. Let stand for 10 minutes. Run a knife along edges to loosen. Place a serving plate over top and carefully invert. Repeat inverting so that strata is right-side up.

Tip: Freeze this summer’s fresh basil to enjoy it all year long. Combine 1/4 cup olive oil with 2 cups packed basil leaves in a food processor. Pulse until finely chopped, spoon into an ice cube tray and freeze. Once the cubes are frozen, place in a plastic freezer bag and return to the freezer...great for flavoring soups, sauces and salad dressings.

Nutritional Facts:

Serves: 6
Total Calories: 359
Calories from Fat: 209

This Rosemary’s Layered Tomato-Pesto Bake recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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