6.01.2008

Baked Lemon with Mozzarella and Mushroom Crostini



These are not entirely my idea. I'm man enough to admit that.

I first read about baking mozzarella in the rind of a lemon over at Totally Addicted to Taste a few months ago. And I was intrigued. But, not really being an anchovie fan (at least yet...) I began to think about how to change the dish. While I still think I could have done a little bit better, these turned out to me a great starter. 

By the way, Adski at Totally Addicted to Taste is also manly enough to show you where he got the idea.

Here's my version:


6 lemons, halved and flesh removed
1 lbs fresh mozzarella, cut into small cubes
6 cremini mushrooms, finely chopped
3 tbsp fresh parsley, finely chopped
1 small shallot, finely chopped
1 tbsp olive oil
12 slices good rustic bread, toasted
salt and pepper, to taste

Preheat oven to 300F. Heat oil in a saute pan over medium low heat and cook shallots until just translucent. Add mushrooms and cook for five minutes. Remove from heat and mix with parley and mozzarella. Season to taste and spoon into lemon shells. Place on a baking sheet and bake until mozzarella has thoroughly melted.

Remove from oven and serve with toasted bread, spreading cheese over the bread.


Photo by Kyle Van Horn. Thanks, Kyle.

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