Our Friends at Second Presbyterian Church are doing wonderful and creative things in our community. They have teamed up with artist Eric Fitzpatrick to create “Second Serving” – a beautiful cookbook full of fabulous recipes, history, artwork, and photographs. I have this cookbook and it truly is wonderful and full of good things to cook for family and friends.
There is not much that I love more than waking up early Easter morning to watch the glorious light of the sunrise hit my backyard; such a beautiful parallel to the light of the risen Christ on Easter Day. It is a great reminder that begins the day of rejoicing. I then sneak quietly back in the house to begin cooking Easter breakfast.
Whether you need a breakfast casserole for your family Easter brunch or for your church Easter breakfast, this Pesto and Prosciutto Breakfast Strata submitted by Kathy Gilchrist and found in The Second Serving cookbook will be a big hit with everyone and a great part of the celebration!
Proceeds from the sale of “Second Serving” will benefit the Presbyterian Community Center located in Vinton. Funds are desperately needed to stock the food pantry shelves and help with after school programs for youth. Give this wonderful book as a gift to someone you love or buy one for yourself and help support the children and families of our community.
Books are available at Second Presbyterian Church, 214 Mountain Avenue, SW Roanoke, VA 24016 and Tinnell’s Finer Foods, 2205 Crystal Spring Ave. SW Roanoke VA. 24014, and Too Many Books, 1330 Grandin Rd. Roanoke, VA 24015. Books are $20.00 each. Buy 10 and get one free! Second Presbyterian is happy to ship books for an additional $4.00
1 cup milk
½ cup dry white wine
1 loaf day-old French or peasant , cut into 1/2 –inch slices
8 oz prosciutto or ham thinly sliced
1 c. fresh dill, snipped
3 tbs. olive oil
1 lb. smoked Gouda cheese, grated
3 sliced ripe tomatoes
½ cup basil pesto
6 beaten eggs
Salt and pepper to tast
1 cup whipping cream
One day before serving, mix milk and wine in shallow bowl. Dip each slice of bread in mixture and gently squeeze as much liquid as possible from the bread without tearing. Place bread in a 13x9x2- inch glass baking dish sprayed with cooking spray. Cover bread with prosciutto and snipped dill. Drizzle with olive oil, add grated cheese and a few tomato slices. Drizzle with pesto. Repeat layering, overlapping bread until dish is filled. Beat eggs with salt and pepper and pour evenly over layers in dish. Cover with plastic wrap and refrigerate overnight. Remove from the refrigerator the next day and let warm to room temperature. Preheat oven to 350 degrees. Drizzle top with cream and bake until puffy and browned, about 45 minutes to an hour. Serve immediately. Serves 6.
