Crostoni with Fontina AOC, grilled courgettes, yellow tomatoes, mint and pink pepper

Peel the courgettes and cut them lengthwise into thin slices. Cut the Fontina AOC into not too thick slices, remove the rind and keep aside.
Grill them on both sides and then transfer them to a plate. Dress them with a drizzle of olive oil, salt, pink pepper and mint crushed with your fingers.
Also add the halved cherry tomatoes to the bowl with the courgettes.
Cut the bread into thick slices and arrange them on a baking tray. Place the Fontina AOC on top of each slice and put them under the grill for a few minutes.
Place the seasoned vegetables on top of each slice and garnish with a few fresh mint leaves and a grinding of pepper.