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Heirloom Tomato Strata

Yields4 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Make all of your cheese-y tomato season dreams come true with this Heirloom Tomato Strata. It's the perfect cooking project to make with kids, and it's even more fun to eat than it is to make!

Heirloom Tomato Strata

 Colavita Extra Virgin Olive Oil
 ¼ lb prosciutto
4 eggs

 1 cup milk (full or low fat)
¼ tsp salt 

 ¼ tsp black pepper

 1 brioche loaf or 1 loaf of Italian bread cut into 1/2 “ thick slices
1 large beefsteak or heirloom tomato, cut into ⅛” thick slices
8 oz fresh mozzarella cheese, cut into 1/8” thick slices

 Freshly grated pecorino or parmegiano reggiano cheese

Preheat your oven to 375°F.


Prep a 9”x4” loaf pan by lining it with parchment paper. Oil the parchment with Colavita Extra Virgin Olive Oil


Whisk the eggs, milk, salt and pepper in a bowl.


Place the bread slices in the egg mixture, soaking them through.


Place one slice, vertically, into the loaf pan at one end. Follow with a strip of prosciutto, a slice of mozzarella cheese and a slice of tomato. Keep layering in this way until the loaf pan is completely full.


If there is any egg mixture left, you can pour it over the strata, taking care so that it doesn’t overflow (best to leave about an 1” clear from the top of the pan).


Cover the strata and bake at 375° for about 45 minutes. Uncover and bake another 15 minutes. Your strata should be golden brown and bubbling.


Remove from the oven and allow to set for 5 minutes.


Garnish with grated cheese and serve by slicing or pulling it apart!

Nutrition Facts

Servings 4