Fresh Mozzarella And Roasted Kohlrabi Crostini With Crispy Lemons And Shallots

1. 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. 2

   Lay 12 baguette slices on a baking sheet and toast until they reach a light golden brown, flip and toast other side.

3. 3

   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.

4. 4

   Rub crostini rounds with garlic clove.

5. 5

   Chop herbs finely with a pinch of sea salt and add olive oil to form a paste. Spread paste on garlic-rubbed crostini rounds.

6. 6

   Place olives and sliced, roasted kohlrabi on top of herbed crostini rounds and top with fresh mozzarella rounds.

7. 7

   Place crostini under broiler until mozzarella is golden and bubbling. Remove from broiler.

8. 8

   Top each mozzarella round with one crispy lemon slice and crispy shallots. Drizzle with olive oil and serve immediately.

No additional tips available.