MOZZARELLA "S'MORES"

Mozzarella

Provided by Steven Raichlen

Yield Makes 16 pieces; serves 4 to 6 as an appetizer, 2 as a light lunch

Number Of Ingredients 7

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), or 16 bocconcini (bite-sized mozzarella balls)
16 fresh basil leaves
16 garlic rubbed grilled bread slices or 32 crackers
2 to 6 long barbecue forks or skewers
*NOTE: Sun-dried tomatoes come in two forms: oil-packed and dried. Oil-packed tomatoes just need to be drained before you use them. The dried kind need to be soaked in water and marinated in olive oil. To reconstitute the tomatoes, place them in a heatproof bowl and add boiling water to cover. Let soak for 1 hour. Drain the tomatoes well and blot dry. Toss with the olive oil.

Steps:

1. Place the tomatoes in an attractive serving bowl.
2. Arrange the mozzarella, basil leaves, and grilled bread or crackers in bowls or on a platter.
3. 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.
4. 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.