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
Lemons Cooked in the Oven
Limoni Cotti al Forno
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!
Va bene. . .I'm trying this tonight. I'll report on my success and what my guests think!!
ReplyDeleteCiao. . .meraviglioso!! Ci e piacuto davvero! Ospiti mio dire, "Delicioso molto e molto bouono!!" Grazie mille!
ReplyDeletewonderful, can't wait to try this
ReplyDeletethis is my new favorite simple recipe. It amazes guests and tastes SO good!! And you can cook a dozen at a time when u have a house full of guests without much prep time!! Love it!!
ReplyDeleteI told you about my Mexican lime version with pepperjack and jalapenos, well I just triedanother variation for the guests at our Christmas party using small oranges stuffed with proscuitto, tomatoes, and swiss cheese. Molto bene!!! Happy holidays Ashley and Jason!!
ReplyDelete