Kale pesto strata with Gruyère and mustard from The Guardian Feast Supplement, December 22, 2018 (page 3) by Yotam Ottolenghi

  • apple cider vinegar
  • sourdough bread
  • Show all ingredients...

  • EYB Comments

    Refrigerate for up to 24 hours in advance.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate for up to 24 hours in advance.

  • debkellie on November 04, 2022

    Made this one again: but subbed home-grown broccoli leaves for the kale; and added some roasted mini yellow & orange bell peppers, and some leek. Still tasty. Still a great use of leftover bread crusts saved over the weeks ;-) Frugal Hoosier.

  • debkellie on December 27, 2019

    Very tasty combo: I subbed in some leftover "Potato and herb pull-apart bread wreath" for the sourdough (and pesto); and added some leftover baked ham.. absolutely wonderful!. Good leftover dish!

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