Mozzarella S'Mores

    16 oil-packed sun-dried tomato halves, drained
    2 to 3 tablespoons extra-virgin olive oil, if needed
    1 ball of fresh mozzarella (8 - 10 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
    barbecue forks or skewers

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. 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.