Cheese strata with prosciutto, basil and spinach
3 1/2 tbsp of unsalted butter
16 slices of white bread (no crust)
8oz of thinly sliced prosciutto
8oz of feta (crumbled)
4oz of provolone (grated)
1/4cup of finely minced scallions, white and green part
4oz of baby Spinach
1/2cup of finely julienned fresh basil
5 extra large Eggs
2 cups of half and half
1/2 tsp of chili flakes
Butter a 12 x 7 inch glass or ceramic dish with 1/2 tbsp of butter. Cover the bottom with 6 slices of bread, plus 1 slice cut in half to fill the spaces. Evenly cover the bread with half the prosciutto. Sprinkle with half of the feta, provolone, scallions, spinach and basil. Repeat to make a second layer. Cut the remaining 2 bread slices into 1/4 inch cubes; scatter over the top.
Beat together the eggs, half and half and chili flake. Pour over the strata; press down firmly with a spatula. Melt the remaining 3 tbsp butter and drizzle over the top. Cover; refrigerate for 5 hours or over night.
Preheat oven to 375 degrees. Uncover and bake for 1 hour or until golden.
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