Loaded Lemons | The ultimate flavour packed starter

Loaded Lemons | The ultimate flavour packed starter

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 person
A ball of buffalo mozzerella per lemon
1 small basil leaf per lemon
½ cherry tomato per lemon
Salt & pepper
Olive oil
Melba toast, to serve
Optional extra’s:
½  calamata olive per lemon or 1 sliver of proscuitto per lemon

Get started
  • Preheat your oven to 200° C
  • Line your oven tray with wax/baking paper
  • Cut 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!
loaded lemons
  • 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.
loaded 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.
loaded lemons

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