Clean the courgettes and cut them into thin slices lengthwise. Finely slice Fontina PDO, removing the rind and keep it aside.
Grill courgettes on both sides and then transfer them to a plate. Dress them with a drizzle of extra virgin olive oil, salt, pink pepper and mint leaves manually divided into pieces.
Add halved cherry tomatoes to the bowl with the courgettes.
Cut bread into thick slices and place them on an oven tray. Place Fontina PDO on top of each slice and grill them for a few minutes.
Place the seasoned vegetables on top of each slice and garnish with a few fresh mint leaves and a grind of pepper.