Baked Lemons w/ Mozzarella Tomatoes and Olives

 

This was the first recipe I ever tried from the fabulous bell' alimento's blog. Why I've waited so long to blog about it is besides me. I made it on a whim one evening when my neighbor came over for wine on a Friday night. We all dove right into the lemons. This was a very easy appetizer to make and beyond delightful! 

Prep: 15 minutes

Cook: 20 minutes
Serves: 6

Ingredients:

• 3 large lemons – halved and hulled
• 1 ball of fresh mozzarella – sliced
• 6 fresh basil leaves
• 12 cherry tomatoes – halved
• 12 large olives – pitted and chopped
• salt/pepper
• 1 baguette – sliced and toasted

Directions: 
1. Preheat oven to 350 degrees. 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. Slice the lemons in half horizontally. With a melon baller CAREFULLY hull out the insides of the lemons. Continue until all lemons are hulled. Insert a balled up napkin or papertowel into each lemon half. Set aside.

2. When lemon halves are dry. Season with salt and pepper. 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. Top with a final layer of mozzarella cheese. Continue until all lemons are assembled.

3. Place lemons onto a rimmed cookie sheet lined with parchment paper. *I placed the lemons in a cupcake tin this way I didn't have to worry about them falling over. Bake for approx 20 minutes OR until mozzarella is bubbly and melted. Lightly season again when it comes out of the oven.

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

5. Serve lemons with toasted baguette slices. Spoon warm filling onto slices and enjoy immediately.

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