Appetizer - Proscuitto & Pear

With the holidays coming up, and a couple of events I am hosting or co-hosting, I was looking for some fun, new appetizers. I just came across this deliciously simple looking appetizer. Plus, it looks beautiful! I will be trying this sometime this month and will report back.

http://www.marthastewart.com/recipe/crispy-prosciutto-cups-with-pear?backto=true

Brunch, continued

Yesterday I included my Sweet French Toast Strata, but I actually prefer a savory breakfast myself, so I'd serve Bloody Marys or Ruby Red Mimosas, Strawberry-Spinach Salad, and this Prosciutto and Goat Cheese Strata.

Prosciutto and goat cheese strata

18 white bread slices, firm, such as English muffin bread, crusts removed
6 ozs prosciutto, thinly sliced
8 ozs Goat cheese, crumbled
4 ozs Provolone cheese, grated, about 1½ c
¼ c green onion, chopped
1 T dried basil
5 large eggs
2 c milk
1 T Dijon mustard
½ t salt
3 T butter, melted

Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit. Arrange half of prosciutto evenly over bread. Sprinkle half of goat cheese and half of provolone over. Sprinkle with half of green onions and half of basil. Top with second layer of bread. Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread. Cut remaining bread into ¼-inch cubes. Sprinkle over top.

Whisk eggs, milk, mustard, and salt in bowl. Season with pepper. Pour egg mixture over strata; press down on bread with spatula. Drizzle melted butter over strata. Cover and refrigerate overnight.

The next morning, preheat oven to 350°F. Uncover strata and let stand at room temperature 30 minutes. Bake until center is set, about 1 hour. Remove from oven. Cut into large squares and serve.