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I’ve just returned from California with a bag of Meyer lemons from a tree in my dad’s back yard. This recipe does not require Meyer lemons, but it’s what I had. Also called Limoni de Amalfi Cotti al Forno, the recipe comes from Jamie Oliver (Jamie’s Great Italian Escapes – 2004 – Food Network – Amalfi Baked Lemons). I love this dish because it combines so many ingredients that I love. Anchovies, yes! Basil, yes! Tomato, yes! Lemon, yes! It’s a bit of a messy dish, but oh, so yummy!

  • Ingredients
  • 3 large lemons
  • Approximately 6 oz. Mozzarella (I used Mozzarella Pearls)
  • 6 fresh basil leaves
  • 3 anchovy filets
  • 3 cherry tomatoes (I used 12 grape tomatoes)
  • Salt and pepper
  • Toasted bread (I used baguette slices)

Preheat the oven to 400 degrees F. Cut the tops and bottoms off the lemons, then slice the lemons in half cross-wise. Carefully remove the lemon pulp with a knife. Set the lemon rinds on a parchment paper-lined baking sheet.

Place a slice of mozzarella into the bottom of each lemon cup (I was using Mozzarella Pearls so I put four of them into the bottom of each lemon). Next add a basil leaf, then half of an anchovy filet, and then half of a cherry tomato (or two grape tomatoes sliced in half). Sprinkle with salt and pepper. Top with another slice of Mozzarella. Bake at 400 degrees for 10-15 minutes. Remove from heat and scoop the filling out of the lemon onto a piece of toasted bread. Eat it while it’s still warm and melty!