Let the gelatine sheets rest into some cold water. Put the Prosciutto Toscano DOP into the mixer with the butter and a tablespoon of chopped thyme, until obtaining a smooth and homogeneous mixture. Drain the gelatine and squeeze it, put it in a saucepan with the marsala wine and let them melt. Let the blend cool and mix it with the fresh cream, then add it and the salt to taste to the ham mixture, and put all in the fridge.
Toast the brown bread. When it is lukewarm, spread the Prosciutto Toscano DOP mousse on the toast and serve.


100 g of Prosciutto Toscano DOP
200 ml of fresh cream
100 g of butter
6 g of gelatine sheets
2 tablespoons of marsala wine
1 tablespoon of chopped thyme
Sliced brown bread
Salt to taste