Mini Tomato Olive Stratas Recipe
Ingredients
| 6 slices firm-textured white or oatmeal bread, each about 4 by 5 inches | ||
| Shredded cheese | 1 Cup (16 tbs) | |
| 2 small pear-shaped tomatoes, thinly sliced | ||
| 2 tablespoons drained, minced dried tomatoes packed in oil | ||
| Ripe olives | 1 Can (10oz), drained | |
| Eggs | 3 | |
| Milk | 3/4 Cup (16 tbs) | |
| Pepper | 1/2 Teaspoon | |
Directions
Butter two 4- by 7-inch au gratin dishes (at least 2 inches deep) or two 1-quart souffle dishes.
Cut bread slices in half diagonally to make 12 triangles.
In bottom of each buttered dish, place 3 bread triangles, overlapping slightly if necessary.
Sprinkle a fourth of the cheese over bread in each dish.
Layer sliced tomatoes, minced dried tomatoes, and olives on top of cheese, dividing equally between dishes.
Then cover each strata with 3 more bread triangles and sprinkle each with half the remaining cheese.
In a bowl, beat eggs and milk to blend.
Pour half the mixture into each dish, moistening entire surface; sprinkle with pepper.
Cover with plastic wrap and refrigerate for at least 4 hours or until next day, pressing stratas once or twice with a fork to help bread absorb liquid completely.
Remove dishes from refrigerator, uncover, and transfer directly to a cold oven; then turn on oven to 350°.
Bake stratas until golden brown and bubbly (about 35 minutes).
Let cool for 10 minutes, then serve.
Cut bread slices in half diagonally to make 12 triangles.
In bottom of each buttered dish, place 3 bread triangles, overlapping slightly if necessary.
Sprinkle a fourth of the cheese over bread in each dish.
Layer sliced tomatoes, minced dried tomatoes, and olives on top of cheese, dividing equally between dishes.
Then cover each strata with 3 more bread triangles and sprinkle each with half the remaining cheese.
In a bowl, beat eggs and milk to blend.
Pour half the mixture into each dish, moistening entire surface; sprinkle with pepper.
Cover with plastic wrap and refrigerate for at least 4 hours or until next day, pressing stratas once or twice with a fork to help bread absorb liquid completely.
Remove dishes from refrigerator, uncover, and transfer directly to a cold oven; then turn on oven to 350°.
Bake stratas until golden brown and bubbly (about 35 minutes).
Let cool for 10 minutes, then serve.
Chef
