Remove the crust from the slices of bread only on two opposite sides, then cut the slice in half to obtain two rectangles of about 3 x 8 cm with the crust only on the short side. Switch on the grill. Line up the bread bars on a baking tray lined with baking paper and toast them lightly on both sides.
Cut the Fontina into slices 2.5 cm thick and slightly smaller than the bread bar. Wash the strawberries, remove the stalks and cut them into 2 mm thick round slices. Place a slice of Fontina and a sliced strawberry on each bread bar. Dress with a drizzle of balsamic vinegar glaze, sprinkle with pink pepper crumbled by hand and serve.
