16 oil-packed sun-dried tomato halves, drained
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
barbecue forks or skewers
Place tomatoes in a serving bowl. Arrange the mozzarella, basil leaves, and grilled bread in bowls.
Set up the grill for direct grilling and preheat to high. Skewer a cube of mozzarella.
Roast over the fire, turning skewer to evenly melt the cheese. If using a gas grill, bring it as close as possible to the fire without touching the grate. When mozzarella begins to melt and brown, after 1-2 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.
Top the cheese with a basil leaf and a piece of sun-dried tomato and place a second piece of grilled garlic bread on top.