Limoni cotti al Forno

Prep Time: 10 minutes

Cook time: 10-15 minutes

Serves: 4

Description
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! Plus the bubbly mozzarella in the bright yellow lemon 'cup' make for a dramatic presentation.

Ingredients

 * 2 large unwaxed lemons
 * 1 or 2 x 5-oz. balls of buffalo mozzarella, sliced into ¼ inch thick pieces
 * 4 fresh basil leaves
 * 2 anchovy fillets
 * 2 ripe cherry tomatoes, halved
 * salt and pepper

Directions

 * 1) Preheat your oven to 400 °F.
 * 2) 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
 * 3) 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)
 * 4) 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.
 * 5) Put another slice of mozzarella on top - the lemon should now be filled up. Do the same to the rest of the lemon bowls.
 * 6) Place on a baking sheet & cook in a preheated oven for 10 - 15 minutes, until golden & bubbling.
 * 7) Remove from the oven & allow to cool for a few minutes
 * 8) Serve with crostini. Scoop the mozzarella out & eat with the toast to mop up any juices!