Classic Tomato “Shortcake” with Whipped Ricotta

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Simply swap tomatoes for strawberries and ricotta for whipped cream plus a sprinkle of basil in this vibrant summery starter.

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Ingredients

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

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

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Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

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

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Stir in the cream until just combined.

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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.

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for the full recipe!

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