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{Food Dish} LDS Living Casserole Competition: 1st Runner-up + Recipe

LDS Living - February 02, 2012

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We received lots of great recipes from our readers, but a few stood out above the rest when we held our casserole competition last week. Here’s the recipe for Panini Caprese Strata with Roasted Red Pepper Cream, which got the second most votes.

A couple weeks ago, we held our Corporate Casserole Day to assemble a delicious collection of food and a large body of people to vote on the best flavors. And last week, we announced our second-runner up, Chicken Cordon Bleu Florentine Casserole (click here to see the recipe). Next week, we will announce the grand prize winner, who will receive a $100 gift certificate to Deseret Book, so stay tuned! (To see pictures from the cook-off, click here.)

Our first runner up was . . . Panini Caprese Strata with Roasted Red Pepper Cream from Beth Jane Taylor of Quincy, California. We enjoyed all the fresh ingredients and the tangy cream sauce on top. Thanks for sharing this delicious recipe!

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Panini Caprese Strata with Roasted Red Pepper Cream

Red pepper cream:
½ cup jarred roasted red peppers
1 pint sour cream

Strata:
6 large eggs
3 cups milk
¼ teaspoon salt
¼ teaspoon pepper
1 large loaf French bread, cut into 1 inch cubes
1 cup prepared basil pesto
8 ounces prosciutto, sliced into thin strips
8 ounces fresh mozzarella, cut into ½ inch cubes
2 large tomatoes, diced
1 cup grated parmesan cheese
½ cup fresh Italian parsley, chopped

Roasted red pepper cream:
In a blender or food processor, blend peppers and sour cream together for 30 seconds to 1 minute. Set aside in refrigerator.

Strata:
In a medium bowl, whisk eggs, milk, salt and pepper until it is creamy and smooth. Set aside. In a greased 9x13 pan, place half the bread cubes on bottom and spread evenly. Dollop pesto in small chunks on top of bread cubes over entire surface. Sprinkle prosciutto over entire surface. Evenly distribute mozzarella over bread cubes. Now evenly distribute tomatoes over entire surface. Cover dish with remaining bread cubes. Pour egg mixture evenly over entire surface. Sprinkle parmesan cheese and parsley on top, cover with tin foil and let it chill for 1 hour or up to one day.

Preheat oven to 350 degrees.

Cover and bake for 30 minutes, take foil off and let bake until center of strata is set and top is slightly browned, about 20-30 more minutes. Let it stand for 10 minutes, cut into squares and pour desired amount of Roasted red pepper cream over squares.

Click on the links below to see the other finalists in our casserole contest:

Winner: Verde Chicken Mexican Lasagna

2nd runner-up: Chicken Cordon Bleu Florentine Casserole

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© LDS Living, 2012.
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