A Girl & Her Food: Bobby's Dinner Battle on Food Network: Marinated Mozzarella Bites


Bobby's Dinner Battle on Food Network: Marinated Mozzarella Bites

On Food Network's Bobby's Dinner Battle, Bobby Flay gifted Steve and I a jar of Spanish olives with pimentos.  I usually make this appetizer with a slow-roasted tomato but for the dinner battle challenge I substituted the slow-roasted tomatoes with Bobby's gift: Olives.  Guests at my dinner parties always gobble these down however my competitor stated due to the rosemary sprig, my appetizer was difficult and awkward to eat.  On the show, I originally planned to make roasted beet bites or a roasted beet and goat cheese tower/salad for Marc, but he said he didn't like beets! I was so bummed because the colors, taste, and presentation would of made it a winning vegetarian appetizer!  I am an avid
Meat Free Monday cook and have many vegetarian friends, hearing him say that he doesn't like beets was a complete shock me! Beets are so good for you!

What do you think? What would you have made as a vegetarian appetizer???

Slow Roasted Tomatoes 

Grape Tomatoes
Olive oil 

Preheat oven to 275 degrees. Cut the tomatoes in half horizontally and rub a little bit of olive oil on them.  Place the tomatoes seed side up on a baking sheet. Sprinkle the tomatoes with a pinch of salt . Roast for about 2-3 hours (you can also use vine-ripe tomatoes and roast 3-5 hours) You want to make sure they are caramelized and the moisture is evaporated. You can store the tomatoes in refrigerator up to one week in an air-tight jar but drizzle them with olive oil.

Marinated Mozzarella 

1 block of mozzarella cheese
12-14 slow-roasted or sun-dried tomatoes
1/8 cup of olive oil 
1 tablespoon of finely chopped flat leaf parsley
1/2 teaspoon of dried oregano
1/2 teaspoon of Greek seasoning 
Kosher salt
Fresh ground pepper 
Garnish: fresh sprigs of rosemary 
Cut the block of mozzarella cheese into 1-inch cubes.  In a bowl whisk together the olive oil, parsley, oregano, Greek seasoning. Season to taste with salt and fresh ground pepper. Stir or toss in the cubes of mozzarella cheese. Cover or let chill for up to 24 hours before serving.  Transfer the cubes onto a serving plate, place the slow-roasted tomato or olive on top of the cheese cube and garnish with a short rosemary sprig. Serve and enjoy! 


  1. This is a stunning vegetarian appetizer, I'll definitely be trying your recipe out soon!

    1. Let me know what you think, please email me info@agirlandherfood.com

  2. Hi Katt, I missed your episode when it originally aired, (Food Network put me in an awkward position because it's up agains Top Chef, can you blame me?) but caught the re-run yesterday. I must say, I thought you and Steve did the best in incorporating Bobby's surprise ingredient. I'd love to hear more of the behind-the-scenes stuff.

    1. Thank you! It's funny to see myself on TV and can't wait to connect with you. You can email me at info@agirlandherfood.com! Hope you have a great Monday!!!

  3. How exciting to cook for Bobby - you guys did awesome. Thanks for stopping by Courtney's Sweets - came back to spread the love!

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