Serves 6-12, depending on how hungry your guests are!

Roasted Kohlrabi and Crostini

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

Herb Paste, Toppings, and Assembly

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