Fresh mozzarella and roasted kohlrabi crostini with crispy lemons and shallots
Roast
Roasting
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.) - eatenfresh
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