Limoni cotti al Forno

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!