You remember s'mores — flame-roasted marshmallows and pieces of chocolate bar
sandwiched between graham crackers. The marshmallows melted the chocolate,
creating a gooey mess that was so irresistible, you just had to eat some more.
My hors d'oeuvre version features flame-roasted mozzarella cheese,
sun-dried tomatoes, and basil squeezed between grilled bread slices or crackers.
Everyone still winds up with an irresistibly gooey mess — great party fare.
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.
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.
Makes 16 pieces; serves 4 to 6 as an appetizer, 2 as a light