Stuffed Lemons in the Oven

Stuffed Lemons in the Oven

Stuffed Lemons in the Oven

45 minutes

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Details
  • Servings:   4
  • Dairy-Free:   True
  • Gluten-Free:   True
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Cuisine
  • side dish
Comments
Ingredients
  • 2 Large unwaxed lemons
  • 4 fresh basil leaves
  • 2 anchovy fillets
  • 2 ripe cherry tomatoes, halved
  • salt & pepper
Instructions

Preheat your oven to 400 F / 215 C

Remove the ends of the lemons & discard them (dont 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 dont 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 and a little drizzle of good olive oil. 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 and serve immediately. To eat: scoop the mozzarella out and eat with the bread to soak up any juices!

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