I don't know how cyster friendly this recipe it, but it was certainly tummy-friendly!!! DF and I made this last night, and OH....MY.....GOD! It was SO delicious!
Strata with Goat Cheese, Tomatoes and Herbs Originally a peasant's meal, this hearty dish has become a staple in many homes. I prefer the following combination of flavors, but feel free to experiment with your own favorite ingredients, such as bacon, zucchini, chives, peppers and ham, and your favorite cheeses, whether Gorgonzola, cheddar or Brie.
Serving: 4 to 6
Ingredients:
1 tablespoon olive oil
1/2 pound stale country bread, sliced about 1/2-inch thick
2 large cloves garlic, 1 sliced in half, the other minced
1 pound fresh tomatoes (about 3 medium) sliced 1/3-inch thick
1/3 cup Gruyere cheese, grated (I couldn't find this, so we used Buffalo Mozzarella)
1/2 cup goat cheese, crumbled
1 tablespoon fresh rosemary, chopped
2 teaspoons fresh thyme, picked
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 large eggs
2 cups milk
Directions:
Preheat the oven to 350 degrees F. Oil a 2-quart baking or gratin dish. Rub the bread slices with garlic halves. Mix the minced garlic with the tomatoes, season with a pinch of salt and pepper, and set aside. Layer half the bread slices in the baking dish. Top with half the reserved tomatoes, half the cheeses, half the herbs and half the salt and pepper. Repeat the layers.
Beat together the eggs and milk. Pour over the bread-tomato mixture. Place the dish on a baking sheet and bake for 40 to 50 minutes until puffed and browned. Serve hot or at room temperature.
AWESOME cheesy dish! 
