Reality Rocks - Archive

Snackin’ With Sarah Sellers: ‘Idol’ Top 3 Results Night Viewing Nosh

Lyndsey Parker
Reality Rocks

Sarah Sellers, one of the most-robbed "American Idol" contestants of Season 10 and a food blogger in her spare time, has been posting her "Idol" viewing-party snack recipes in Reality Rocks all season long, each night cooking up a feast that corresponds to that week's "Idol" theme. For Elton John Week, it was British pub grub; for Rock & Roll Hall Of Fame Week, she fried up Elvis-inspired fritters; for Movie Week, nachos and pizza were the main attractions; for 21st Century Week, it was healthy nouveau cuisine; for the Carole King theme, she put her own twist on items from the restaurant named after Carole's song, "Hard Rock Cafe"; for "Now & Then" week, she served a modern crab tart appetizer as well as an old-fashioned meatball recipe; and for Leiber & Stoller week, Sarah looked to Leiber & Stoller's blues/New Orleans roots for culinary inspiration.

This week, the final three competed for a spot next week's big finale--a momentous occasion calling for a serious meal, something substantial. So last night Sarah served up Mediterranean Chicken Bites, and for tonight's nail-biting, juicy results show, she suggests you bite into her juicy Roasted Tomato & Mozzarella Melts.

If your favorite contestant is cut tonight, the yummy, comfort-foody goodness of these melts just may prevent you from suffering a meltdown of your own...

Roasted Tomato & Mozzarella Melts

Yields 8 melts (double the recipe for a bigger gathering)


▪ 2 roma tomatoes, sliced
▪ 1/8 tsp garlic powder
▪ 1/8 tsp kosher salt and pepper
▪ 1/8 tsp sugar
▪ 2 tsp extra virgin olive oil, divided
▪ 1 tsp balsamic vinegar
▪ 8 baguette slices, 1/2" slice
▪ 1/4 tsp garlic powder
▪ 4oz fresh mozzarella, sliced
▪ 8 small basil leaves

Preheat oven to 450 degrees

Place the tomato slices on a large baking sheet and dust with the garlic powder, salt, pepper, and sugar. Using a basting brush, baste the tomatoes with a teaspoon of olive oil and the balsamic vinegar. Roast in the oven until slightly caramelized, around 15-20 minutes. Remove from the oven and set aside.

Reduce the oven temperature to 350 degrees.

Place the baguette slices on a baking sheet and baste with the remaining teaspoon of olive oil. Sprinkle with the remaining garlic powder. Top each slice with one roasted tomato and a slice of the mozzarella. Bake in the oven until the cheese is slightly melted and shiny and the bread is crisp. Remove from the oven and top with one basil leaf apiece.

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