Tomato “Shortcake” with Whipped Ricotta

Imagine a love affair that involves juicy tomatoes instead of strawberries and a velvety whipped ricotta taking the place of traditional cream. Welcome to my summer romance with Tomato Shortcake with Whipped Ricotta—a vibrant twist on the classic that’s set to steal your heart.

This season, I’ve been head over heels for tomatoes in every form. There’s nothing quite like a plump tomato freshly plucked from the vine. I’m all about those thick slices in sandwiches, grape tomatoes bursting with flavor in salads, and of course, roasted to perfection in a buttery crust with creamy burrata and fresh basil.

Today’s recipe takes this tomato passion to new heights. Picture plum tomatoes, lovingly drizzled with olive oil and kissed with garlic and fresh thyme. We’re roasting them low and slow, letting them collapse and caramelize until they’re meltingly tender with a touch of char. The result? A tomato shortcake that’s bursting with summer’s best flavors, topped with a dollop of whipped ricotta that adds a creamy, dreamy finish. It’s a playful and savory twist on the classic dessert, perfect for celebrating the season’s bounty. Ready to fall in love with tomatoes all over again? Let’s dive into this deliciously unique take on shortcake!

Tomato “Shortcake” with Whipped Ricotta Photo By: What Should I Make For

Tomato “Shortcake” with Whipped Ricotta

Recipe from What Should I Make For

Prep Time: 45 mins

Cook Time: 2 hrs

Total Time: 2 hrs 45 mins

Ingredients

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

Garnish

• 1 bunch fresh basil, torn

Instructions

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.