Kohlrabi, Eggplant and Tomato Crostini

My produce items: Kohlrabi, Eggplant, Green Heirloom Tomatoes, Yellow Pear Tomatoes

1 loaf of french bread
1 kohlrabi
1 eggplant
2 green heirloom tomatoes
5 yellow pear tomatoes
2 cloves of garlic
3 teaspoons of olive oil
1 teaspoon of basil
1/4 teaspoon of salt
1/8 teaspoon of pepper
1 tablespoon of parmesan cheese
2 tablespoons of mozzarella cheese

Skin and dice kohlrabi, dice eggplant, mince garlic and add all to a mixing bowl.  Add olive oil, basil, salt and pepper and mix well.  Bake in a toaster oven for 15-20 minutes (I set my toaster oven to 400 degrees).

Meanwhile, dice tomatoes and cut french bread into small bite size pieces.  Spread out french bread on a baking sheet.  Sprinkle mozzarella and parmesan cheese onto the french bread.

Add the baked mixture to the tomato mixture.  Mix everything up well.  Spoon onto french bread pieces.  Bake in the oven at 350 degrees for another 15-20 minutes.

Serves 12+

Final Verdict: Delicious!

This is the perfect appetizer to a party or prior to a meal.  The flavors were delicious together and perfect on toasted french bread.  Kohlrabi is close in flavor and texture to a radish and it went well together with the eggplant and tomatoes.  I made 12 and we ate them all as a dinner but it would work well as an appetizer at a party.