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C.W. Worth House
Wilmington, North Carolina
Rosemary and Goat Cheese Strata
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.
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