Organic Food Delivery

 

Mozzarella and roasted kohlrabi crostini

This is a simple but impressive-looking starter, or double it up to serve as a main course with a seasonal salad and maybe some houmous. You don't have to use all the herbs in the recipe - mix and match to suit your own tastes.

 

    1. Rub the kohlrabi generously with olive oil, wrap tightly in foil and roast in a hot oven for 40 minutes or until easily pierced with a fork. Let cool.

 

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

 

    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.Rub crostini rounds with garlic clove.

 

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

 

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

 

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

 

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

 

Ingredients

  • 1 lemon, cut into 1/8" slices
  • 2 tablespoons icing sugar for dredging
  • 2 shallots, sliced thinly
  • olive oil for frying toasted crostini rounds - use leftover bagette or sourdough
  • 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
organic dinner illustration

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