CAPRESE STRATA

Since this dish was made with ingredients used in a Caprese salad, it should be so named.  Great way to use up left over mozzarella and tomatoes.

Ingredients:

• 12 large eggs
• 2 cups whole milk or half and half
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• Pinch of red pepper flakes

 Beat all ingredients in a large bowl. 

Add:

• 6-8 cups cubed dense bread such as French or Italian loaf
• ½ pound fresh mozzarella, cut into small dice
• 6 Roma or Campari tomatoes, cut into small dice
• ½ pound sliced copacolla, ham or prosciutto, cut into small dice
• 1 cup fresh basil leaves, chopped
• ¼ cup grated Locatelli or Romano cheese

Combine the egg mixture and remaining ingredients in the large bowl.  Pour into a greased 9” x 13” baking dish.  Cover loosely with foil.  Allow to sit for 1 hour and up to overnight before baking on middle rack of 375˚ oven for 1 hour.  Remove foil.  Bake an additional 10 minutes until puffed and golden.  Cut into 12-15 serving pieces.