There’s a special kind of magic in a dish that relies on just a few, perfect ingredients. This recipe is all about celebrating that simplicity. If you can get your hands on some colourful heritage tomatoes, their unique sweetness will transform this simple toast into something truly special. We’re pairing them with Yorkshire Fettle, a brilliant English take on feta. Legend has it the cheesemakers had to rename their ‘Yorkshire Feta’ after a gentle nudge from the EU, coining ‘Fettle’ from an old term for being in good shape. It’s crumbly, less salty than its Greek cousin, and absolutely perfect here. This is the kind of lunch you dream of enjoying in the sunshine, perhaps with a crisp glass of something cold.
Ingredients
• 50ml / 1/4 cup olive oil
• Sea salt and freshly ground black pepper, to taste
• 1 small bunch of curly parsley
• 2 shallots, or 1 small red onion
• 4 large heritage tomatoes (or the best quality you can find)
• 1 pinch caster sugar
• 4 thick slices of Herbed soda bread or thick-cut granary bread
• 250g / 9 oz Yorkshire Fettle, crumbled
Instructions
1. Begin by making the marinade. Pour the olive oil into a shallow bowl, add a generous sprinkle of sea salt, and stir.
2. Coarsely chop the parsley, keeping some texture, and add it to the seasoned oil.
3. Peel and very finely slice the shallots or red onion. Add them to the parsley oil, mix well, and set aside to marinate.
4. Slice the tomatoes about 5mm thick. Arrange them on a plate and sprinkle lightly with sea salt, black pepper, and a tiny pinch of sugar to enhance their natural sweetness.
5. Heat your grill (broiler) to a medium-high heat. Toast the slices of bread on one side until golden.
6. Flip the bread over and top with the crumbled Yorkshire Fettle. Place back under the grill until the cheese has softened and warmed through—it won’t melt completely, which is part of its charm.
7. Remove the cheesy toasts from the grill. Arrange the seasoned tomato slices on top, followed by a generous spoonful of the marinated shallots and parsley. Drizzle with any remaining flavourful oil from the marinade bowl and serve immediately.
Nutritional Information
• (per serving)
• Calories: 480 kcal
• Protein: 18g
• Carbohydrates: 40g
• Fat: 28g
• Sodium: 650mg
Pro Tips
• Don’t chop the parsley too finely. A coarser chop provides a better texture and a more distinct, fresh flavour in the final dish.
• Salting and sugaring the tomatoes ahead of time isn’t just for seasoning; it helps draw out excess water and concentrates their delicious flavour.
• If you can’t find Yorkshire Fettle, a high-quality block feta (packed in brine) or a mild, crumbly goat cheese would be excellent substitutes.
• The shallot and parsley marinade can be prepared a few hours in advance. This gives the flavours even more time to mingle and deepen.
FAQ
Q: Can I make this tomato toast recipe vegan
A: Yes, you can easily adapt this recipe to be vegan. Simply substitute the Yorkshire Fettle with a high-quality vegan feta-style cheese, which will provide a similar crumbly texture. Also, ensure your chosen bread is made without any dairy or eggs.
Q: Is this tomato and feta toast a good source of protein
A: Absolutely. Each serving contains approximately 18g of protein, primarily from the generous amount of Yorkshire Fettle cheese. This makes it a satisfying and protein-rich vegetarian lunch or light dinner option.
Q: What’s a good vegetarian substitute for Yorkshire Fettle
A: If you can’t find Yorkshire Fettle, the recipe works beautifully with other vegetarian cheeses. A high-quality block feta packed in brine will give you a saltier, more traditional flavour. For a milder, creamier alternative, a crumbly goat cheese is an excellent choice.
Q: How can I prepare this vegetarian toast ahead of time
A: To save time, you can prepare the shallot and parsley marinade a few hours in advance; the flavours will actually improve. You can also slice the tomatoes. However, for the best texture, we recommend toasting the bread and assembling everything just before serving to prevent the toast from becoming soggy.
