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.
Line a baking sheet with parchment paper and preheat the oven to 300 degrees.
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.
Roast until the tomatoes are wrinkled and caramelized, 1 1/2 -2 hours.
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Whisk together the flour, baking powder, sugar, salt, pepper and parmesan. Add the butter and mix with your fingers until you have coarse meal.
Stir in the cream until just combined.
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.
Bake until risen and golden brown, about 20-22 mins. Cool on a wire rack.
Combine all of the ingredients (except olive oil) in a food processor. Whip until creamy and smooth, about 1 minute. Drizzle with olive oil.
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.
Biscuit recipe yields 8 biscuits.