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1
Place the tomatoes in an attractive serving bowl.
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2
Arrange the mozzarella, basil leaves, and grilled bread or crackers in bowls or on a platter.
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3
Set up the grill for direct grilling and preheat to high.
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4
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.
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5
If using a gas grill, preheat it superhot.
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6
Skewer a cube of mozzarella.
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7
Roast it over the fire, turning the skewer to evenly melt the cheese.
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8
If using a gas grill, you'll need to bring it as close as possible to the fire without touching the grate.
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9
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.
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10
Never attempt to eat the melted cheese directly off the hot skewer you'll burn your lips.
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11
Top the cheese with a basil leaf and a piece of sun-dried tomato and place a second piece of grilled bread on top.
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12
Eat at once.
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13
NOTE: Sun-dried tomatoes come in two forms: oil-packed and dried.
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14
Oil-packed tomatoes just need to be drained before you use them.
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15
The dried kind need to be soaked in water and marinated in olive oil.
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16
To reconstitute the tomatoes, place them in a heatproof bowl and add boiling water to cover.
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17
Let soak for 1 hour.
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18
Drain the tomatoes well and blot dry.
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19
Toss with the olive oil.
