Mini Tomato Olive Stratas
|Firm white bread slice/Oatmeal bread||6 (Each About 5 Inches)|
|Shredded cheese||4 Ounce (1 Cup)|
|Pear shaped tomatoes||2 Ounce, thinly sliced|
|Minced oil packed sun dried tomatoes||2 Tablespoon, drained|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
Butter two 4- by 7-inch au gratin dishes (at least 2 inches deep) or two 1-quart souffle dishes.
Cut bread slices in half diagonally to make 12 triangles.
In bottom of each buttered dish, place 3 bread triangles, overlapping slightly if necessary.
Sprinkle a fourth of the cheese over bread in each dish.
Layer sliced tomatoes, minced dried tomatoes, and olives on top of cheese, dividing equally between dishes.
Then cover each strata with 3 more bread triangles and sprinkle each with half the remaining cheese.
In a bowl, beat eggs and milk to blend.
Pour half the mixture into each dish, moistening entire surface; sprinkle with pepper.
Cover with plastic wrap and refrigerate for at least 4 hours or until next day, pressing stratas once or twice with a fork to help bread absorb liquid completely.
Remove dishes from refrigerator, uncover, and transfer directly to a cold oven; then turn on oven to 350°.
Bake stratas until golden brown and bubbly (about 35 minutes).
Let cool for 10 minutes, then serve.