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.
Appetizer
Herb eggy bread with Parma Ham and tomatoes
Serves 4
- 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
