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 

Ingredients 

Grape Tomatoes

Olive oil 

Salt 

Preparation

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 

Ingredients 

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 

Preparation 

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!