Stuffed Lemons In The Oven

• 2 lemons
• 2 balls buffalo mozzarella, sliced into 1/4 inch or 1/2 cm thick pieces
• 4 fresh basil leaves
• 2 ripe cherry tomatoes, halved
• salt

1. Preheat your oven to 400 F / 215 C
2. Remove the ends of the lemons & discard them (don't cut in to deep - you want to keep a closed bottom). Then cut the lemons in half crossways, giving you little lemon bowls.
3. 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)
4. 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.
5. Place on a baking sheet & cook in a preheated oven for 10 - 15 minutes, until golden & bubbling.
6. Remove from the oven and serve immediately. To eat: scoop the mozzarella out and eat with the bread to soak up any juices!

lemons, buffalo mozzarella, fresh basil, cherry tomatoes, salt

Taken from food52.com/recipes/17672-stuffed-lemons-in-the-oven (may not work)