Remove the rind from the Fontina and cut it into slices. Cut the bread slices in half and toast them on both sides under the grill or in a toaster until lightly browned. Turn the oven on to 160°. Line a baking tray with baking paper.
Place the warm slices of bread on the baking tray and cover with Fontina. Bake the bruschetta for 8-10 minutes until the cheese starts to melt. In the meantime, wash the figs and cut them into 6 slices each.
Take the bruschetta out of the oven, place 3-4 fig slices on each one, drizzle with honey, add a generous amount of ground pepper and thyme leaves and serve immediately.
