Mozzarella s’mores

Ingredients

• 16 sun-dried tomato halves
• 2 to 3 tablespoons extra-virgin olive oil, if needed
• 1 ball of fresh mozzarella (8 to10 ounces), cut into 16 pieces (cut the cheese into 4 thick slices, then cut each slice into quarters).
• 16 fresh basil leaves
• 16 garlic rubbed grilled bread slices or 32 crackers
• 2 to 6 long barbecue forks or skewers

Prepare
Place the tomatoes in an attractive serving bowl. Arrange the mozzarella, basil leaves, and grilled bread or crackers in bowls or on a platter.

Set up the grill for direct grilling and preheat to high. In the best of all worlds, you’d use a charcoal grill, raking the embers into a pile at the bottom of the grill and leaving off the grill grate. If using a gas grill, preheat it superhot.

Skewer a cube of mozzarella. Roast it over the fire, turning the skewer to evenly melt the cheese. If using a gas grill, you’ll need to bring it as close as possible to the fire without touching the grate. When the mozzarella begins to melt and brown, after 1 to 2 minutes over charcoal, a little longer over gas, use a knife or fork to scrape the cheese off the skewer onto a piece of grilled bread. Never attempt to eat the melted cheese directly off the hot skewer — you’ll burn your lips. Top the cheese with a basil leaf and a piece of sun-dried tomato and place a second piece of grilled bread on top. Eat at once.