Roasted Kohlrabi and Crostini
This is just one recipe from this article on what Kohlrabi is and what to do with it J
- 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
- 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.
- 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
- 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.
- Rub crostini rounds with garlic clove.
- Chop herbs finely with a pinch of sea salt and add olive oil to form a paste. Spread paste on garlic-rubbed crostini rounds.
- Place olives and sliced, roasted kohlrabi on top of herbed crostini rounds and top with fresh mozzarella rounds.
- Place crostini under broiler until mozzarella is golden and bubbling. Remove from broiler.
- Top each mozzarella round with one crispy lemon slice and crispy shallots. Drizzle with olive oil and serve immediately.
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