by Kitchen Butterfly
View
my 200 recipes »
Kitchen Butterfly's Notes:
Expand3 nice yellow juicy lemons Ask a question about this ingredient
100g Fresh Mozzarella cheese, in 12 slices Ask a question about this ingredient
12 oven-roasted or soft sun-dried tomatoes Ask a question about this ingredient
12 black olives Ask a question about this ingredient
12 large or 24 small Basil leaves Ask a question about this ingredient
6 slivers of anchovies Ask a question about this ingredient
1 – 2 dried red chilies, crumbled (optional) Ask a question about this ingredient
French bread to make crostinis Ask a question about this ingredient
Olive oil or semi-conserva from roast tomatoes Ask a question about this ingredient
Line an oven tray with greaseproof paper and preheat your oven to 210 degrees C. Wash and dry lemons and slice pointy ends off the top and base, being careful not to slice right through – you want the lemons to collect the cooking juices and not leak away.
Ask a question about this stepSlice each lemon in the middle to give two halves. Using a knife, cut round the edge of the lemon and try your best to scoop out the inside being careful not to pierce the base (Keep the excised innards for other lemony delights)
Ask a question about this stepIn each lemon half, place a slice of mozzarella in. Add 2 large or 4 small basil leaves on top. Follow that with 2 pieces of oven-roasted tomatoes and stud with 2 olives. Add a sliver of the anchovies, a sprinkling of crumbled dried chilies and finish off with another layer of mozzarella.
Ask a question about this stepSet all the lemon halves on the tray and place in the centre of your oven.
Ask a question about this stepBake for 10 - 15 minutes till the cheese melts.........eat with some delicious french bread drizzled with olive oil and toasted.
Ask a question about this stepCool idea! Definitely beautiful.
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
An interesting idea. I was wondering, do you cut out what would be the bottom skin of each lemon segment so as to reveal the pith or do you just clean out the inner separating skins. Thank you.