Even More Kohlrabi: Fresh Mozzarella and Roasted Kohlrabi Crostini with Crispy Lemons and Shallots

When discussing our CSA vegetable bounty, a friend and I decided to have a CSA dinner party, preparing dishes made from our respective shares. As luck would have it, I had time only to prepare fennel and kohlrabi salad (from The Frankies Spuntino Kitchen Companion & Cooking Manual by way of the Brooklyn Supper Blog) the night before. My plan to make fresh mozzarella and roasted kohlrabi crostini with crispy lemons and shallots was thwarted by a friend’s move the day of the dinner and a rainstorm making transport to Carroll Gardens potentially soggy.

Luckily, my friends made an amazing meal that made up for my lack of dishes. I made the crostini the next day, using the kohlrabi, garlic and basil from my share. Both recipes are from a site I recently discovered call Gojee, a recipe aggregator that allows users to type in the ingredients they crave, or individual or multiple ingredients they have on hand and want to use. You can even tell Gojee what you don’t like. The recipes are culled from a variety of blogs. (Think Epicurious meets Tastespotting.) —Josie Rubio

{Recipe after the jump}

This recipe is from foodie/recipe site Food52, a great recipe resource I may not have found without Gojee. Check out the comments section under this recipe on the Food52 site for more kohlrabi ideas and a photo that does this dish justice.

When I made this recipe, I left out the olives and I forgot to drizzle with olive oil. I also ran out of kohlrabi for some of the rounds, making for sweeter crostinis without the slight bite of the vegetable. Also, my lemons and shallots don’t look like the ones in the Food52 photo, but I think they really make the dish nonetheless.

Fresh Mozzzarella and Roasted Kohlrabi and Crostini with Crispy Shallots

Cooking time: 1 hour, 15 minutes

Serves: 6


  • 2-3 medium kohlrabi, stems, leaves and root ends removed
  • extra virgin olive oil, for rubbing
  • ½ baguette, cut into rounds (about 12 to 14 pieces)
  • 1 lemon, cut into 1/8″ slices
  • 2 tablespoons confectioners’ sugar for dredging
  • 2 shallots, sliced thinly
  • olive oil for frying
  • 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 pitted kalamata olives
  • 8 ounces ball fresh mozzarella, sliced into 1/4-inch thick rounds


1. Rub the kohlrabi generously with olive oil, wrap tightly in foil and roast in a 400 degree oven for about 40 minutes or until easily pierced with a fork. Let cool, then cut into ¼-inch rounds.

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

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. Sauté shallots in olive oil, stirring often until crispy and golden, about 5 minutes. Drain on a paper towel.

4. Rub crostini rounds with garlic clove.

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

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

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


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