Fresh Mozzarella And Roasted Kohlrabi Crostini With Crispy Lemons And Shallots

By Food52
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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

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

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