C.W. Worth House

Wilmington, North Carolina

Specialty Recipe

Rosemary and Goat Cheese Strata

Ingredients

1 loaf rustic bread, such as Ciabatta, sliced

6 to 8 ounces goat cheese, feta, or a combination of cheeses to your liking

8 to 10 sprigs rosemary

12 large eggs

3-1/2 cups half & half

1/4 teaspoon cayenne

1/4 to 1/2 teaspoon dried thyme

Preheat oven to 350 degrees. Butter eight 1/2-cup ramekins. In a large bowl, tear sliced bread into 1-inch pieces. Chop rosemary leaves and sprinkle over bread. Over this, crumble goat cheese. Mix gently with slotted spoon. In a medium bowl, whisk together eggs, half & half, and remaining spices. Pour eggs mixture over bread and combine well by gently mixing with large slotted spoon.

Divide mixture evenly among ramekins, filling each 3/4 full. Put ramekins on baking sheet and into oven. Bake in middle of oven until puffed and golden, about 25 to 35 minutes. Remove from oven and let rest 5 minutes. Remove from ramekins with flexible spatula and place on plates.

Drizzle creme fraiche over individual casseroles, sprinkle with a little paprika, and top with a sprig of rosemary. Serve with bacon strips and a broiled tomato.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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