Ham Mousse

Cut the cooked ham into small pieces.

Peel the shallot and cut it into fine dice.

Heat the white wine in a small pan and gently simmer the shallot dice in it over low heat until soft.

Peel the garlic clove and chop it very finely.

Place the ham, softened shallots, garlic, thyme leaves and sour cream in a tall container and purée finely with a hand blender or in a food processor.

Gradually add the cream while continuing to blend until a smooth, spreadable mousse forms.

Season generously with salt and pepper.

Cover the ham mousse and chill for about 30 minutes.

Toast the bread, cut diagonally in half, spread with the ham mousse, garnish with herbs and serve immediately.