Place tomatoes on a parchment paper lined baking sheet and drizzle with olive oil. Season with salt and pepper. Sprinkle with minced garlic.
Roll tomatoes around to cover with oil and seasonings. Roast at 400 about 20-30 minutes, until they begin to pop.
Cut baguette into 1 1/4″ thick slices to cover the bottom of a greased 8 x 8″ baking dish.
Spread a little pesto or basil paste on slices.
Top with tomatoes. Sprinkle with grated Fontina cheese.
Beat eggs and whisk in milk. Season with salt and pepper.
Pour milk mixture over baguette slices. It should just barely cover. Add sprinkles of gruyere. Cover and refrigerate until baking time, at least 1 hour.
Bake at 375 for 30 minutes or until puffed and golden. Let sit for a few minutes before cutting into squares to serve. Makes 4-6 servings