Roasted red pepper stratas make brunch a savory occasion

Better than a buffet and prettier than a potluck, brunch is a time for entertaining with ease but looking like you went to a whole bunch of trouble.

When it comes to my favorite spring pastime, hosting a brunch can be so gratifying. For one, you can choose lighter fare, it's simple to prepare, looks pretty on the plate and is one of those occasions when you can actually enjoy yourself at your own party.

Last month, I hosted a brunch for a few gardening friends. The season was still a bit early to be out in the yard uncovering the beds or sewing lettuce seeds, so I thought it was the perfect opportunity to relax and talk.

For starters, I served smoked salmon with capers and red onion on pumpernickel toast points and set out a wedge of blue cheese drizzled with Michigan honey to enjoy with our mimosas.

But the main event was even easier as I'd prepared individual stratas served with a green salad topped with roasted golden beets and crumbled feta.

Strata is a brunch casserole, similar to a quiche, that mainly consists of bread, milk or eggs and cheese. You also may include meat or a variety of vegetables, but the real beauty of the dish is that you can assemble it the night before, let the bread absorb the eggs, milk and seasonings, then simply pop in the oven an hour or so before serving.

You can make it a baking dish or, do as I did, use the large muffin cups (1 cup size) to make individual stratas. I love it this way as you get crunchy edges along with a dense, pudding-like middle. I use jarred roasted red and yellow peppers and some fresh basil to make a colorful and flavorful dish. You can use just about any cheese, but I found feta and fontina were nice complements.

I think it would make a great dish for Easter, Mother's Day or a graduation brunch. Served with the roasted beet salad, it was a pretty presentation, yet not so heavy that we couldn't indulge in a fresh berry coffeecake with a dollop of whipped cream. But that's another recipe for another time.

Roasted Pepper and Basil Strata

Recipe adapted from "Out to Brunch at Mildred Pierce Restaurant" by Donna Dooher&Claire Stubbs (Cookworks Press Toronto, $19.95). You can either use paper liners for the jumbo muffins or a well-greased pan.

2 tablespoons unsalted butter

1 cup onion, thinly sliced

1 crusty Italian loaf, cubed and dried (about 10 cups)

1/2 cup feta cheese, crumbled

1/2 cup fontina cheese, grated

1/2 cup Parmesan, freshly grated

1/2 cup roasted red peppers, peeled, seeded and sliced

1/2 cup roasted yellow peppers, peeled, seeded and sliced

1/4 cup fresh basil, chiffonade (see note)

5 large eggs

1 cup 2-percent milk

1/2 teaspoons kosher salt

1 teaspoon dry mustard

Melt butter in skillet over medium heat. Add onions and cook until soft and just beginning to brown, about 10 minutes. In large bowl, toss together the dry bread cubes with the onions, cheeses, roasted peppers and basil. In a small bowl, whisk together eggs, milk, salt and dry mustard. Pour egg mixture over bread cubes, gently tossing to combine. Divide bread mixture evenly into a buttered jumbo muffin tin (for 6 muffins), pressing down lightly on the mixture if necessary to fill all the tins (mixture will be mounded). Cover lightly with plastic wrap and leave in the refrigerator for 30 minutes or overnight. Preheat oven to 350 degrees. Remove plastic wrap and place the muffin tin on baking sheet. Bake the strata for 40 minutes until puffed and golden brown. Enjoy immediately.

Serves 6.

Note: To chiffonade basil, stack 10-20 leaves on top of each other and roll lengthwise. Then use scissors or sharp knife and slice across making basil ribbons.

Per serving: 410 calories; 17 g fat (8 g saturated fat; 37 percent calories from fat); 45 g carbohydrates; 210 mg cholesterol; 1,200 mg sodium; 18 g protein; 3 g fiber.

klawson@detnews.com (313) 222-6026