Baked Egg with Roasted Cherry Tomatoes, 3 Cheeses & Pesto-Bread

Sort of a crustless mini-quiche, this baked egg dish combined cubed day-old ciabatta mixed with pesto, roasted cherry tomatoes and zucchini, three different cheeses (I just couldn't decide), and a beaten farm fresh egg with a little half & half.  It was the perfect rustic summer dinner!  It was so delicious, I may have to make it again this evening!

Here's the super easy recipe for one:

1 slice day old ciabatta bread, cut into cubes
1 tsp pesto
1/2 cup organic cherry tomatoes
1/2 zucchini, sliced on the bias and cut in half
olive oil
balsamic vinegar
sea salt
black pepper
1 TBS grated Emmentaler
1 tsp feta
1 TBS fresh mozzarella, cut into tiny cubes
1 farm fresh egg
1 tsp half & half

Combine the cubed bread with the pesto and set aside. Heat the oven to 400 and roast the tomatoes and zucchini with a tiny amount of olive oil and a drip of balsamic vinegar, salt and pepper. Cook until the tomatoes are splitting (15-20 minutes).
Combine the pesto bread cubes and tomatoes and zucchini and cheeses in a cute oven proof dish. Whisk the egg and half & half, add salt and pepper and pour over the other ingredients, pressing them down so they are almost covered with the egg mixture.

Bake at 350 degree until set (about 20 minutes).  Enjoy!