Begin by making the marinade.
Pour the olive oil into a shallow bowl, add a generous sprinkle of sea salt, and stir.
Coarsely chop the parsley, keeping some texture, and add it to the seasoned oil.
Peel and very finely slice the shallots or red onion.
Add them to the parsley oil, mix well, and set aside to marinate.
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.
Heat your grill (broiler) to a medium-high heat. Toast the slices of bread on one side until golden.
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.
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.
Don't chop the parsley too finely. A coarser chop provides a better texture and a more distinct, fresh flavour in the final dish.
