Jamie Oliver’s Amalfi Baked Lemons

Ingredients

2 large un-waxed lemons

1 or 2 x 150g balls of buffalo mozzarella, sliced into 0.5/¼ inch thick pieces

4 fresh basil leaves

2 anchovy fillets

2 ripe cherry tomatoes, halved

salt and freshly ground pepper

optional: 1 dried red chilli, crumbled

Directions

Preheat your oven to 200 degrees Celsius. Remove the ends of the lemons and discard them, then cut the lemons in half crossways, giving you a 4 x 2.5cm/1 inch thick discs.
Now, using a small knife, remove the lemon flesh leaving you with 4 hollow circles of skin.
Lay a greaseproof paper square or lemon leaf on a chopping board and place one of your lemon skin ‘wheels’ on top. 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 small pinch of salt and pepper. Add a little dried chilli if you like. Put another slice of mozzarella on top – the lemon skin should now be filled up.
Do the same to the rest of the wheels, place them on a baking tray, and cook in the preheated oven for 10 to 15 minutes until golden and bubbling.
Remove from the oven and allow to cool for a few minutes, then serve with some hot grilled crostini. Simply scoop the mozzarella out, eat with the toast and mop up any juices.
Nicole’s variations
Replace the anchovy fillets with olive tapenade
Add a small piece of prosciutto to each wheel

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