Tomato “Shortcake” with Whipped Ricotta

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Tomato shortcake is a savory spin on classic shortcake. Simply swap tomatoes for strawberries and ricotta for whipped cream plus a sprinkle of basil in this vibrant summery starter.

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’s tomato shortcake may just be my favorite.

Let’s talk tomatoes

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.

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…

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.

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, I’m sure you’ll not only enjoy obsess over these tomato shortcakes, but you’ll find a million uses for these slow roasted tomatoes all year long. Be still my tomato-loving heart.

Let’s  make Tomato Shortcake with Whipped Ricotta

1. Gather the ingredients for the biscuits. Combine the dry ingredients together.
2. Cut in the cold butter and then mix in the wet ingredients.
3. Drop the biscuits onto a lined cookie sheet and brush with melted butter.
4. Bake until golden brown.

5. Slice and seed the tomatoes. Drizzle with olive oil and season.
6. Roast at 300 degrees F until collapsed and caramelized.
7. Whip the ricotta with cream, salt, and lemon zest. Assemble the ingredients for the shortcake: Ricotta, biscuits, tomatoes, and fresh basil.
8. Assemble the tomato shortcake sandwiches and serve!

Tips for success

• You can leave the seeds in the tomatoes if you like, but I find them more palatable without seeds.
• Fresh, un-whipped ricotta can be substituted in this recipe, but it won’t have a creamy, smooth texture.
• Drop biscuits have a more rustic appearance and are a smidge easier, but feel free to roll and stamp regular style biscuits if you prefer. 
• The biscuit dough may be a little stiff for an ice cream scoop. A 1/4 measuring cup works just as well.
• You can serve these as shortcake sandwiches, but the do-it-yourself approach makes a pretty and fuss-free alternative.

More Biscuit-y Love

• Blueberry Strawberry Shortcakes
• Blueberry Cobbler
• Vegetable Pot Pie with Biscuit Topping
• Strawberry Cheesecake Shortcakes

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Tomato Shortcake with Whipped Ricotta

Prep Time

45 mins

Cook Time

2 hrs

Total Time

2 hrs 45 mins

 

Tomato shortcake is a savory spin on classic shortcake. Simply swap tomatoes for strawberries and ricotta for whipped cream plus a sprinkle of basil in this vibrant summery starter.

Course: Appetizer

Cuisine: American

Keyword: drop biscuits, slow roasted tomatoes, tomato shortcake, whipped ricotta

Servings: 8 Servings

Calories: 555 kcal

Author: Cathy Roma | What Should I Make For...

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.

 

• You can leave the seeds in the tomatoes if you like, but I find them more palatable without seeds.
• Fresh, un-whipped ricotta can be substituted in this recipe, but it won't have a creamy, smooth texture.
• Drop biscuits have a more rustic appearance and are a smidge easier, but feel free to roll and stamp regular style biscuits if you prefer. 
• The biscuit dough may be a little stiff for an ice cream scoop. A 1/4 measuring cup works just as well.
• You can serve these as shortcake sandwiches, but the do-it-yourself approach makes a pretty and fuss-free alternative.

Nutrition Facts

Tomato Shortcake with Whipped Ricotta

Amount Per Serving

Calories 555 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 22g138%

Cholesterol 112mg37%

Sodium 564mg25%

Potassium 432mg12%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 3g3%

Protein 13g26%

Vitamin A 1785IU36%

Vitamin C 10.7mg13%

Calcium 263mg26%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in August 2018 but was republished with tips and step by step photos in August 2019.