• 1 egg
• 4 tbsp milk
• 1 tbsp chopped fresh thyme leaves
• Salt and freshly ground black pepper
• 4 thick slices of rustic bread
• 50g (2oz) Parmigiano-Reggiano cheese, finely grated
• 2 tbsp olive oil
• 4 small bunches cherry tomatoes on the vine
• 8-12 slices Parma Ham

Beat together the egg and milk in a shallow bowl. Add the thyme leaves and season with a pinch of salt and pepper.
Dip the slices of bread in the egg mixture, turning them over and allowing the mixture to soak in for a few moments. Sprinkle the Parmigiano-Reggiano cheese onto a plate and dip the soaked bread into the cheese to coat it lightly.
Heat the olive oil in a frying pan. Add the slices of bread and cook until golden, turing the slices over to cook both sides. At the same time, grill the cherry tomato bunches for a few minutes.
Lift the cooked bread onto four warm plates and arrange the Parma Ham and cherry tomatoes on top. Serve at once.