These loaded lemons are packed with flavour and perfect as a pre-dinner bite or served alongside canapés at a dinner party.
Serving suggestion: 1-2 lemons per person
You’ll need
1 large lemon per personA ball of buffalo mozzerella per lemon1 small basil leaf per lemon½ cherry tomato per lemonSalt & pepperOlive oilMelba toast, to serveOptional extra’s:½ calamata olive per lemon or 1 sliver of proscuitto per lemon
Get started
Preheat your oven to 200° CLine your oven tray with wax/baking paperCut off the rounded ends of the lemons, being careful not to cut into the fleshy inside.Slice the lemons in half and stand each half on its base.Using a paring knife, loosen the inside lemon flesh from the rind and scoop out with a teaspoon. You will want the base to remain solid, so keep a bit of flesh in if it means not piercing through the base. You will be left with lemon bowls!* Keep the juicy inside to make some homemade lemonade!
Tear your buffalo mozzerella balls in half and flatten them using your fingers, placing one half inside your lemon rind bowl.Next, add a basil leaf and half a cherry tomato. Grind over a touch of salt and pepper before drizzling with a dash of olive oil.* At this point, you can add diced olives or a sliver or two of prucuitto.Place the remaining mozzerella half on top.Repeat with the remianing lemons.
Set your loaded lemons onto your oven tray.Bake for 10 to 15 minutes or until the mozzerella starts to go golden.Remove from the oven and serve immediately.Serve alongside melba toast with a few teapsoons handy so that guests can scoop out the mozzarella to enjoy on the toast.