Cut the sheep`s cheese into slices and place them in a small, fire-proof dish like a roof tile, cover with the halved tomatoes or the tomatoes pricked with a toothpick (so that they do not burst).
Scatter the chopped spring onion and parsley, the crushed garlic and the crumbled or thinly cut fresh chilli pepper over the top. Mix together the vinegar and oil and drizzle over it.
Bake for 5-8 minutes on a grid on the 2nd bar from the bottom under the preheated grill.