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Tomato "Shortcake" with Whipped Ricotta served on small ceramic plates.
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
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
  • 1 bunch fresh basil, torn
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.