Wednesday, July 7, 2010

Baked Lemon w/ Mozzarella

After reading about Baked Lemons stuffed with Mozzarella on Six Course Dinner, I knew I had to try it.  Using the basic technique, I decided to add my own concoction to the mix.

First I preheated the oven to 300F.  Then I halved the lemons, removed the flesh, and set them in a baking pan lined with foil.  I chopped up some fresh tomatoes & cubes of burrata mozzarella.  I stuffed it all inside, added a little salt, pepper & olive oil, and then topped it with this amazing pistachio, sun dried tomato pesto that I bought at the Pasadena Showcase House a little while back.

I baked it for roughly 10 minutes, until the mozzarella was all melty & delicious.  The Mozzarella really absorbed the flavor of the lemon, which complemented the fresh tomatoes perfectly!  Next time I make this however, I think I'll add a little panchetta to the mix.


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