Tomato “Shortcake” with Whipped Ricotta

August 15, 2018 By Cathy — 1 Comment
This savory spin on a classic shortcake swaps tomatoes for strawberries and ricotta for whipped cream for a vibrant summery starter.

Tomato "Shortcake" with Whipped Ricotta

I’m having a real love affair this summer.

With tomatoes.

Thick slices on my sandwiches, little bursts of grape tomatoes tossed in salads, baked into buttery crusts, and nestled alongside creamy burrata and snips of fresh basil. I’m continually finding new ways to celebrate my summer love and today may just be my favorite.

Tomato "Shortcake" with Whipped Ricotta

Tomato "Shortcake" with Whipped Ricotta

Today we’re taking plum tomatoes, drizzling them with olive oil and sprinkling them with garlic and fresh thyme and then roasting them loooow and slooooow. They slowly collapse and caramelize in the oven until their flavor is deep and concentrated and their texture is soft with just a bit of char. I’ve been making these tomatoes for years and serving them on bruschetta or chopped and folded into a creamy sauce poured over chicken. They are intense, with a hint of sweetness, and can easily be stored in the frig for several days when you need a little last minute dinner inspiration.

Tomato "Shortcake" with Whipped Ricotta

But today those tomatoes inspired me to create something new…a savory shortcake. My boys were requesting biscuits (okay, they are always requesting biscuits) and I got the idea for a tomato “shortcake”  with whipped ricotta topping in place of whipped cream. I made a simple drop biscuit but amped up the savory with a scoop of parmesan and a healthy sprinkle of freshly ground black pepper.

Now I’m calling this an appetizer, but I’d be lying if I told you we didn’t double down and make it our dinner. If I thought I was in love before, well…

Tomato "Shortcake" with Whipped Ricotta

How low and slow do you go?

Now don’t get it twisted, slow roasted tomatoes are not sun-dried tomatoes. You want a decent amount of olive oil so the tomatoes are soft and tender, not dried out. I find the sweet spot of the oven temp to be 300 degrees for about 2 hours. Keep an eye on them at about 1 1/2 hours and pull them when they reach your desired degree of doneness, I like mine with a bit a char.

Why “whipped” ricotta?

Not all ricotta cheese is created equal. When you make your own ricotta (that recipe is coming one day soon to the blog I swear!) you can get a silkier consistency with fewer curds. But typically when you buy ricotta in the store it has larger curds and would be a little bit dry for topping the shortcakes. Instead we’re going to mimic whipped cream by whipping the ricotta in a food processor with a bit of cream to achieve a silky, creamy texture.

Tomato "Shortcake" with Whipped Ricotta

Did you say “drop” biscuit?

Yep. We’re taking the path of least resistance today folks and skipping right over the rolling and cutting and heading straight to scooping and baking. These biscuits have a buttery crust, tender crumb, are easy to whip up, and even easier to chomp down.

So, if you’re feeling the tomato love like I am, not only will you enjoy obsess over these tomato shortcakes, but I have a special treat for you. A bunch of like-minded tomato-loving food bloggers have partnered up and shared their favorite tomato dishes today. Be sure to check them out by following the hashtag #wesaytomatoes on Instagram (where I’ll also show you how these shortcakes come together step by step in my IG Stories). Be still my tomato-loving heart.

Tomato "Shortcake" with Whipped Ricotta

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Tomato "Shortcake" with Whipped Ricotta
Tomato Shortcake with Whipped Ricotta
Prep Time
45 mins
Cook Time
2 hrs
Total Time
2 hrs 45 mins
 

This savory spin on a classic shortcake swaps tomatoes for strawberries and ricotta for whipped cream for a vibrant summery starter.

Course: Appetizer
Cuisine: American
Keyword: drop biscuits, slow roasted tomatoes, tomato shortcake, whipped ricotta
Servings: 8 Servings
Calories: 555 kcal
Ingredients
Slow Roasted Tomatoes
  • 8 plum tomatoes, halved lengthwise and seeds removed
  • 3 Tbsp extra virgin olive oil
  • 6 fresh thyme sprigs
  • 3 garlic cloves, minced
  • 1 tsp sugar
  • kosher salt and pepper
Parmesan Black Pepper Drop Biscuits
  • 2 1/2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/3 cup parmesan cheese, grated
  • 4 oz unsalted butter (1 stick), very cold and diced
  • 1 cup heavy cream
  • 2 Tbsp unsalted butter, melted
Whipped Ricotta
  • 15 oz ricotta cheese
  • 1 Tbsp heavy cream
  • 1/2 tsp kosher salt
  • 1 tsp lemon zest
  • drizzle of good olive oil
Garnish
  • 1 bunch fresh basil, torn
Instructions
Slow Roasted Tomatoes
  1. Line a baking sheet with parchment paper and preheat the oven to 300 degrees.

  2. Arrange the tomato halves, cut side up on the baking sheet. Drizzle with olive oil and scatter thyme sprigs, garlic and sugar over them. Season with salt and pepper.

  3. Roast until the tomatoes are wrinkled and caramelized, 1 1/2 -2 hours.

Parmesan Black Pepper Drop Biscuits
  1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

  2. Whisk together the flour, baking powder, sugar, salt, pepper and parmesan. Add the butter and mix with your fingers until you have coarse meal.

  3. Stir in the cream until just combined.

  4. Use an ice cream scoop or 1/4 measuring cup and drop heaping scoops onto the prepared sheet at least one inch a part. (You will have 8 biscuits.) Brush with the melted butter.

  5. Bake until risen and golden brown, about 20-22 mins. Cool on a wire rack.

Whipped Ricotta
  1. Combine all of the ingredients (except olive oil) in a food processor. Whip until creamy and smooth, about 1 minute. Drizzle with olive oil.

To Serve
  1. Split a biscuit in half. Lay two tomato halves on the bottom biscuit half, top with a heaping spoon of whipped ricotta and a sprinkle of torn basil leaves. Top with top biscuit half and serve.

Recipe Notes

Biscuit recipe yields 8 biscuits.

Nutrition Facts
Tomato Shortcake with Whipped Ricotta
Amount Per Serving
Calories 555 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 22g 110%
Cholesterol 112mg 37%
Sodium 564mg 24%
Potassium 432mg 12%
Total Carbohydrates 37g 12%
Dietary Fiber 2g 8%
Sugars 3g
Protein 13g 26%
Vitamin A 35.7%
Vitamin C 13%
Calcium 26.3%
Iron 14.2%
* Percent Daily Values are based on a 2000 calorie diet.
Tomato "Shortcake" with Whipped Ricotta

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Filed Under: Appetizers/Snacks, Recipe

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