Cheese strata with prosciutto, basil and spinach from Radically Simple: Brilliant Flavors with Breathtaking Ease: 275 Inspiring Recipes from Award-Winning Chef Rozanne Gold by Rozanne Gold

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Notes about this recipe

  • wodtke on September 08, 2014

    This makes for a nice casserole, if you have need of such a thing. I substituted quality sliced ham for prosciutto, and added about 4 or 5 ounces of sliced white mushrooms, sauteed until dry. In that form it made a perfectly reasonable dinner dish, instead of the usual brekkie/brunch use for most strata.

  • kjwright on June 17, 2012

    Enjoyed this recipe for family brunch. Came together easily the night before, and baked up nicely in the morning. The strata came out very rich and filling - the spinach and basil helped cut through the richness, though it's still really rich! Needed no explicit seasoning due to the saltiness of the prosciutto and feta. Well-received by guests.

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