|Back when I was preparing and training for MasterChef, I spent a good deal of time thinking about potential ingredients, challenges, etc. I brainstormed about unique ideas I could put forth, that may bring an edge to my game.
Today’s post is one of the ideas I came up with – just a fun, summery appetizer: Savory Shortcake!
I almost feel guilty about posting this today, just a day after my Sushi Cake yesterday. My roomie from MasterChef ended up posting about it, saying that I have this “thing” about making savory dishes look like dessert. I thought “What? I’ve done it like.. twice now. What?”… and now, this. Ok, three times! (The first time being my Buffalo Chicken Buns!)
Anyway, this savory take on shortcake starts with a savory baking powder biscuit, topped with a cheese infused whipped cream, and crowned with jewel like cherry tomatoes, basil, and balsamic vinegar. SO GOOD.
This would be great served as a light lunch, appetizer at a garden party, or with tea. Also, as the result of weird schedules being subject to my whim.. I can tell you that this makes a great breakfast, too! Enjoy!
Savory Tomato Shortcake
1-2 cups grape or cherry tomatoes, halved or sliced
1/4 cup balsamic vinegar of choice*
Salt and pepper
~ 1/4 cup basil leaves, sliced into thin ribbons
Toss tomato slices with balsamic vinegar until well coated. Season with salt and pepper to taste, the add in as much of the basil leaf ribbons as you want. Cover and chill until use.
* I like to use a light colored, lemon flavored balsamic for this.
Biscuits – makes about 6 large biscuits
2 cups flour
3 tsp baking powder
1/2 tsp salt
Pinch cayenne powder
1/3 cup shortening
1/2 cup shredded white cheddar cheese
1 clove garlic, pressed or finely minced
1 green onion, finely chopped
3/4 cup milk
Preheat oven to 450.
In a medium sized bowl, mix together flour, baking powder, salt, and cayenne powder.
Measure shortening into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The ideal is to work it in until it’s evenly distributed throughout, in very small pieces. Stir in cheese, garlic, and green onion.
Add milk, stir until dough comes together. Don’t over stir or beat it. Gently compress the dough slightly, then roll to about 1/2″ – 3/4″ thick. Use a glass or round cookie cutter (about 3 – 3.5″ in diameter) to cut biscuits.
Gently arrange biscuits on a baking sheet lined with parchment paper.
Bake for 10-12 mins, or until golden brown. As the biscuits are baking, prepare your goat cheese whipped cream.
Goat Cheese Whipped Cream
2 oz goat cheese
1/4 cup ricotta cheese
1 cup heavy whipped cream
In a small food processor, blend together goat cheese and ricotta until smooth. Add a little whipped cream – about 1/4 cup – blending once again, just until incorporated.
Add remaining whipped cream, process until mixture is at least doubled in volume, and reaches a consistency that you like – it will be thicker than normal whipped cream.
Split each biscuit in half, top with a generous dollop of goat cheese whipped cream. Use a slotted spoon to garnish with tomato mixture, serve immediately.