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.