Sunday, June 23, 2013

Fresh Mozzarella and Roasted Kohlrabi Crostini with Crispy Lemons and Shallots

Perfect for finger food at a summer BBQ! I also made the Fennel Pesto recipe below and included the pesto on the crostini. Yum!
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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