Limoni cotto in Forno (Baked Lemons with Mozzarella Tomatoes and Olives)

1. Preheat oven to 350 degrees. CAREFULLY (do not puncture the lemon) slice off JUST the tips of the lemons so that you have a flat surface for them to stand upright on. Slice the lemons in half horizontally. With a melon baller, carefully hull out the insides of the lemons. Continue until all lemons are hulled. Insert a balled up napkin or paper towel into each lemon half. Set aside.

2. When lemon halves are dry, season with salt and pepper. Begin assembling by placing a slice of mozzarella, a basil leaf , 2 cherry tomatoes (that have been halved) and a small spoonful of chopped olives. Top with a final layer of mozzarella cheese. Continue until all lemons are assembled.

3. Place lemons onto a rimmed cookie sheet lined with parchment paper or a Silpat mat. Bake for approximately 20 minutes or until mozzarella is bubbly and melted. Lightly season again when it comes out of the oven.

4. While lemons are baking, place your baguette slices onto a separate cookie sheet and bake until toasty.

5. Serve lemons with toasted baguette slices. Spoon warm filling onto slices and enjoy immediately.