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Fontina and Herb Charlotte

Elegant eggs, served in this savory charlotte, begin with Fontina and ricotta cheeses, fresh basil and parsley, and thin slices of bread. The result is a melt-in-your-mouth meal, suitable for brunch or dinner. Note: this recipe serves 12 but may be halved to serve 6.

Ingredients

18 slices white bread*, trimmed and sliced in half
6 tablespoons butter, melted
1 cup chopped onion
3/4 teaspoon Himalayan or sea salt
2 cloves garlic, finely chopped
1 1/2 cups chopped artichoke hearts
1 cup shredded Fontina cheese
8 eggs (preferably cage-free organic)
3/4 cup half-and-half (preferably organic - using raw goat milk and raw goat milk cream would be ideal)
1/2 cup chopped fresh basil
1/2 cup chopped parsley
5 tablespoons ricotta cheese
1/8 teaspoon ground black pepper
1/4 cup grated Parmigiano-Reggiano

*At the very least, choose white bread made with unbleached flour. Better still, make your own healthier gluten-free white bread with this easy recipe:

Coconut Flour Bread

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Instructions

1. Heat oven to 325 degrees F. Brush a 9-inch springform pan and bread slices with butter. Line the pan bottom and sides with the bread. Slightly overlap each slice. Press firmly into the corners of the pan, and pinch seams together.

2. Heat the remaining butter in a skillet over medium-low heat. Add the onions and 1/4 teaspoon salt and cook until light golden, about 10 minutes. Add the garlic and cook 1 minute. Stir in the artichoke hearts and cook for 2 minutes. Remove from heat and let cool. Toss in Fontina and place in the prepared pan.

3. Gently whisk eggs, half-and-half, herbs, ricotta, remaining salt, and pepper together. Pour over the artichoke mixture. Top with any remaining bread. Sprinkle with Parmigiano-Reggiano, cover with aluminum foil, and bake for 1 hour.

4. Remove the foil and bake until the top is golden brown, about 10 more minutes. Run a small knife around the rim to loosen from the pan. Let cool slightly before unmolding.

Serves 12

Per serving: Calories 290, Fat 16g, Cholesterol 175mg, Sodium 640mg, Carbs 23g, Fiber 1g, Protein 12g

Original recipe and image source: http://www.countryliving.com/recipefinder/fontina-herb-charlotte

    

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