Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Cherry | 1 cup (138g) | 87 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Buffalo | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Large unwaxed lemons
- 1 or 2 5-oz. balls of buffalo mozzarella, sliced into 1/4 inch thick pieces
- 4 fresh basil leaves
- 2 anchovy fillets
- 2 ripe cherry tomatoes, halved
- salt & pepper
Directions
Preheat your oven to 400 F.
Remove the ends of the lemons & discard them (don’t cut in to deep - you want to keep a closed bottom). Then cut the lemons in half crossways, giving you little lemon bowls
Using a small knife, remove the lemon flesh, leaving you with 4 hollow lemon rind bowls. (Again you don’t want to break-into the rind)
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 pinch of salt & pepper.
Put another slice of mozzarella on top - the lemon should now be filled up. Do the same to the rest of the lemon bowls.
Place on a baking sheet & cook in a preheated oven for 10 - 15 minutes, until golden & bubbling.
Remove from the oven & allow to cool for a few minutes
Serve with crostini. Scoop the mozzarella out & eat with the toast to mop up any juices!
Category:Antipasto Recipes
Category:Appetizer Recipes
Category:Lemon
Category:Anchovies
Category:Healthy Appetizers
Category:Healthy Recipes
Category:7 Ingredient Challenge