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.
- 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
- 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
- 15 oz ricotta cheese
- 1 Tbsp heavy cream
- 1/2 tsp kosher salt
- 1 tsp lemon zest
- drizzle of good olive oil
- 1 bunch fresh basil, torn
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Line a baking sheet with parchment paper and preheat the oven to 300 degrees.
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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. Season with salt and pepper.
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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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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.
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Bake until risen and golden brown, about 20-22 mins. Cool on a wire rack.
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Combine all of the ingredients (except olive oil) in a food processor. Whip until creamy and smooth, about 1 minute. Drizzle with olive oil.
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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.
- 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.