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Saturday, August 11, 2012

Stuffed Lemons in the Oven

Seasonal Recipe of the Week
I love when I discover a recipe with a procedure that never occurred to me. It opens up all sorts of new possibilities. This is such a recipe which I found online.

2 lemons
2 balls buffalo mozzarella, sliced into 1/4 inch pieces
4 anchovy filets
4 fresh basil leaves
2 ripe cherry tomatoes, halved
Sea salt and fresh ground black pepper

Preheat your oven to 400 degrees. Remove the ends of the lemons & discard them (don’t cut in too far — you want to keep a closed bottom). Then cut the lemons in half crosswise, 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 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 to 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! I was thinking this would be delicious with gorgonzola and caramelized apple slices or how about Robiola and a little fennel, need I go on?