Lemons Cooked in the Oven

Not only is this antipasta super simple, it is great for a party - a 2-bite taste explosion! Even if you think you don't like anchovies - give it a go!

[|Lemons Cooked in the Oven] Limoni Cotti al Forno

Ingredients

2 Large unwaxed lemons

1 or 2 5-oz. balls of buffalo mozzarella, sliced into 1/4 inch thick pieces

4 fresh basil leaves 2 anchovy fillets

2 ripe cherry tomatoes, halved salt & pepper

Preheat your oven to 400 F.



Remove the ends of the lemons & discard them (don’t cut in to deep - you want to keep a closed bottom). Then cut the lemons in half crossways, giving you little lemon bowls.

Using a small knife, remove the lemon flesh, leaving you with 4 hollow lemon rind bowls. (Again you don’t want to break-into the rind)

Cut a piece of mozzarella to fit inside, then lay a basil leaf, half an anchovy fillet and half a cherry tomato on top with a pinch of salt & pepper. 

Put another slice of mozzarella on top - the lemon should now be filled up. Do the same to the rest of the lemon bowls.

Place on a baking sheet & cook in a preheated oven for 10 - 15 minutes, until golden & bubbling.

Remove from the oven & allow to cool for a few minutes - serve with crostini. Scoop the mozzarella out & eat with the toast to mop up any juices!