Fresh Mozzarella and Roasted Kohlrabi Crostini with Crispy Lemons and Shallots

By • June 15, 2010 11 Comments

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Author Notes: I was wondering what to do with some roasted kohlrabi and the insane number of lemons that I had in my refrigerator. This recipe is an adaptation of a sandwich at No. 7 Sub that I have yet to try and (I think) originally included roasted kohlrabi but is now offered with broccoli. Indeed, if you have trouble finding kohlrabi, I'd recommend using roasted broccoli or cauliflower stalks (yes, the stalks) for a similar flavor. Use ciabatta, a sourdough baguette, or other crusty, chewy bread to make the crostini. Both the crostini and the roasted kohlrabi can be made a day ahead. For even more delicious results, used fresh or preserved Meyer lemons. The unlikely flavors all come together in a combination that works. (My apologies to Tyler Kord.) - eatenfresheatenfresh

Food52 Review: This crostini is a wonderful multi-layered treat. Your guests will love it and be quite impressed. Roasted kohlrabi is a revelation. You will find that this small, green alien-like vegetable is transformed into a sweet, succulent, translucent gem. For the same impressive flavor profile with a few less steps, consider turning the herb paste into a gremolata by adding minced garlic and lemon zest and topping with just a few slices of olive. A note: I found it necessary to slice off the entire tough outer layer of the kohlrabi after roasting. - monkeymomThe Editors

Serves 6-12, depending on how hungry your guests are!

Roasted Kohlrabi and Crostini

  • 2-3 medium kohlrabi, stems, leaves, and fibrous root ends removed
  • extra virgin olive oil, for rubbing
  • 1/2 sourdough baguette, sliced into 12 1/2" rounds
  1. Rub the kohlrabi generously with olive oil, wrap tightly in foil and roast in a 400 degree oven for 40 minutes or until easily pierced with a fork. Let cool.
  2. Lay 12 baguette slices on a baking sheet and toast until they reach a light golden brown, flip and toast other side.

Herb Paste, Toppings, and Assembly

  • 1 lemon, cut into 1/8" slices
  • 2 tablespoons confectioners' sugar for dredging
  • 2 shallots, sliced thinly
  • olive oil for frying
  • toasted crostini rounds
  • 1 large garlic clove, for rubbing
  • 8 leaves fresh basil
  • 8 leaves fresh rosemary
  • 4 sprigs fresh parsley, stems removed
  • 2 sprigs fresh thyme
  • pinch of sea salt
  • 1 tablespoon extra virgin olive oil for forming paste, plus more for drizzling
  • 12 kalamata olives, pitted and sliced thinly lengthwise
  • 2-3 roasted kohlrabi, sliced 1/4" thick
  • 8 ounces ball fresh mozzarella, sliced into 1/4" thick rounds
  1. Dredge lemon slices in sugar, then fry in hot olive oil until golden brown, about 45 seconds per side. Remove from pan and drain on a paper towel. Saute shallots in olive oil, stirring often until crispy and golden, about 5 minutes. Drain on a paper towel.
  2. Rub crostini rounds with garlic clove.
  3. Chop herbs finely with a pinch of sea salt and add olive oil to form a paste. Spread paste on garlic-rubbed crostini rounds.
  4. Place olives and sliced, roasted kohlrabi on top of herbed crostini rounds and top with fresh mozzarella rounds.
  5. Place crostini under broiler until mozzarella is golden and bubbling. Remove from broiler.
  6. Top each mozzarella round with one crispy lemon slice and crispy shallots. Drizzle with olive oil and serve immediately.

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