7 artichoke and goat cheese strata Recipes

olive oil, chopped shallot, frozen artichoke hearts, thawed, garlic cloves, minced, dried herbes de provence, low-fat milk, fresh ground black pepper, salt, eggs, grated parmigiano-reggiano cheese, country-style white bread, cut into 1-inch cubes (about 5 cups), crumbled goat cheese, divided

olive oil, chopped shallots (about 1 large), frozen artichoke hearts, thawed, garlic cloves, minced, dried herbes de provence, low-fat milk, freshly ground black pepper, salt, eggs, grated parmigiano-reggiano cheese, country-style white bread, cut into 1-inch cubes (about 5 cups), crumbled goat cheese, divided

whole milk, olive oil, cubes sourdough bread, crusts trimmed, whipping cream, eggs, chopped garlic, salt, black pepper, ground nutmeg, soft fresh goat cheese (such as montrachet), crumbled (about 3 cups), chopped fresh sage, chopped fresh thyme, herbes de provence, smoked ham, chopped, marinated artichoke hearts, drained , halved lengthwise (about 2 1/2 cups), grated fontina cheese, grated parmesan

sourdough bread, crusts removed if thick, marinated artichoke hearts drained and 3 tbsp of marinade removed, minced fresh thyme and 1 tsp dried, garlic cloves, roasted in dry skillet until soft and smashed, creamy goat cheese, crumbled, freshly grated parmesan reggiano, eggs, half and half, salt, fresh ground pepper, extra virgin olive oil, soaked sun-dried

low-fat milk, divided, carton egg substitute, goat cheese, fresh ground black pepper, chopped fresh thyme, ground nutmeg, garlic cloves, minced, sourdough bread, cut into 1/2-inch cubes, grated fresh parmesan cheese, less-sodium smoked ham, coarsely chopped, artichoke hearts, drained, rinsed, and coarsely chopped, shredded fontina cheese