Hosting parties are so much fun. I get very excited about putting together a menu that my guests will enjoy. It needs to always feed a bunch of people.
Cold Antipasto salads are always a good choice. You can pretty much put whatever you want on an Antipasto platter. It consists of Italian meats, cheeses, olives, and assorted veggies.
But what do you do with the leftovers from your party platter? I created a delicious way to use them up in this great new recipe. A Strata is a fun and easy way to make a delicious meal with very little effort. A Strata is basically a bread casserole soaked with an egg mixture, and filled with fruits or vegetables. I took my leftover meats, cheeses and veggies, diced them all up and turned it into this beautiful Antipasto Strata. Let’s not forget about the dipping sauces. Throw it all in. If it’s good enough to serve on a platter, it’s good enough to throw into a casserole dish.
Gluten Free Entertaining with Antipasto Strata
- 10-12 slices Three Bakers 7 Ancient Grain Bread
- 1/2 cup honey mustard
- 1/2 cup basil pesto
- 6 slices provolone cheese
- 6 slices mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1/2 cup each Mortadella, pepperoni, soppressata and ham
- 1/2 cup each assorted veggies (olives, asparagus, roasted peppers, green onions, artichokes, pepperoncini peppers)
- 12 eggs, beaten
- 1 cup cream
- Preheat oven to 350 degrees. Grease 13 x 9 size baking dish
- Spread each slice of bread with approx. 1 TBS each of honey mustard and pesto
- Place bread slices on bottom of baking dish, spread side facing up
- Add cheeses, meats and veggies in layers, as seen in video, or to your liking.
- Beat eggs and cream. Pour over top of strata. Cover and let sit for 30 mins.
- Bake for 45 mins, covered with aluminum foil. Bake additional 10-15 mins, uncovered.
- Remove and let sit for 15-20 mins before slicing.