Tomato “Shortcake” with Whipped Ricotta

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

INGREDIENTS

Slow Roasted Tomatoes: - Plum tomatoes - Extra virgin olive oil - Thyme sprigs - Garlic - Sugar - Kosher salt & pepper Parmesan Black Pepper Drop Biscuits: - All purpose flour - Baking powder

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Gather the ingredients for the biscuits. Combine the dry ingredients together.

INSTRUCTIONS

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Cut in the cold butter and then mix in the wet ingredients.

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Drop the biscuits onto a lined cookie sheet and brush with melted butter.

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Bake until golden brown.

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