Limoni cotto in Forno (Baked Lemons with Mozzarella Tomatoes and Olives)

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   1.

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   Preheat oven to 350 degrees.

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   CAREFULLY (do not puncture the lemon) slice off JUST the tips of the lemons so that you have a flat surface for them to stand upright on.

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   Slice the lemons in half horizontally.

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   With a melon baller, carefully hull out the insides of the lemons.

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   Continue until all lemons are hulled.

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   Insert a balled up napkin or paper towel into each lemon half.

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   Set aside.

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   2.

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    When lemon halves are dry, season with salt and pepper.

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    Begin assembling by placing a slice of mozzarella, a basil leaf , 2 cherry tomatoes (that have been halved) and a small spoonful of chopped olives.

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    Top with a final layer of mozzarella cheese.

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    Continue until all lemons are assembled.

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    3.

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    Place lemons onto a rimmed cookie sheet lined with parchment paper or a Silpat mat.

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    Bake for approximately 20 minutes or until mozzarella is bubbly and melted.

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    Lightly season again when it comes out of the oven.

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    4.

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    While lemons are baking, place your baguette slices onto a separate cookie sheet and bake until toasty.

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    5.

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    Serve lemons with toasted baguette slices.

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    Spoon warm filling onto slices and enjoy immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.