Prosciutto and Goat Cheese Strata
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Margaret L. December 6, 2021
I think this recipe is wonderful - I too have been making it for holidays for years since the Bonappetit issue ... I am giving two stars because your recipe is exactly the same as that one. This is not an adaptation. Rozanne Gold submitted this recipe to Bonappetit in 2003. https://www.bonappetit.com/recipe/prosciutto-and-goat-cheese-strata
Melissa Y. April 14, 2021
This turns out perfect, fluffy and crisp, and was so easy to make--it's now my template recipe for all make ahead breakfasts! I use any cooked vegetable leftover I have to throw in with the prosciutto and goat cheese (the addictive asparagus recipe on this site is particularly great inside of it). Thanks for the keeper!
This was delicious. I used a nice artisanal bread, Como. I took the crust off as instructed except for the cubes for the top layer. This provided a lovely crunch to the top. I used an herbed goat cheese. Definitely one to repeat.
Benjamin October 5, 2018
I'm making this tomorrow for a friend's brunch and i have a few questions! how large should the slices of bread be? also, if i increase the # of eggs, should i also increase the amount of milk?
Anne C. September 25, 2018
I switched out the goat cheese and replace with parmesan and mozzarella. It was a crowd pleaser for my brunch.
Allison C. August 6, 2018
It’s pretty good but I have a better breakfast egg dish that puts this one to shame, so why bother??
Allison, a nice way to round out your comment would be to share what your other egg dish is and where to find the recipe.
Janis_ April 14, 2021
Sorry you didn't like it but instead of just being mean, why don't you share your amazing recipe with us?
Heather D. April 1, 2018
So good! I made with Boursin, 7 eggs and oven temp at 360. It finished cooking in just under an hour at this slightly higher temp and browned up so beautifully that I didn’t need the broiler step! My family loved it!
Beth T. April 13, 2015
Christine, prosciutto is already cooked. It's ham, so is ready to eat out of the package.
I made mine with prosciutto and it was great. It is sliced so thin which means it is not the single note of the dish. A balanced counterpoint to the goat cheese.
Bee April 4, 2015
18 SLICES OF BREAD!?!? Can that possibly be the correct amount? I realize that 9 will go as the base and 9 on top but unless the slices are meant for Barbie (TM), the size of my bread slices that I use would overwhelm the pan before ANY fillings went inside!
Christine March 22, 2015
Is the prosciutto added to the dish uncooked? It doesn't seem like enough cooking time to get it done. Any answers??
Prosciutto is a cured meat that does not need to be cooked. The idea of bacon seems overwhelming for the dish.
galsmu February 17, 2015
Food52, did you follow the recipe exactly to get the strata in the photo? I think you should give us this info on all recipes that you prepare and photograph. It would be very helpful.
Frank H. February 5, 2015
No goat cheese in this recipe. Boursin is a commercial trade name acquired by unilever and then Groupe Bel who markete processed cheeses under the name. It is made from cows milk. Provolone is also made from cows milk. If you want goat cheese, try feta, or perhaps a nice Italian caprino.
Steph February 5, 2015
Made this strata this morning for my women's Bible study. It was one of the best breakfast dishes I have ever made. The women were talking about it all morning. My only changes (thanks to the reviews on epicurious.com) was to use 7 eggs and 2 1/3 cups of milk. Perfect amount! I also used english muffins. PERFECTION!
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