Mozzarella S’mores
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  • 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


  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.
  4. Skewer a cube of mozzarella.
  5. Roast it over the fire, turning the skewer to evenly melt the cheese.
  6. If using a gas grill, you’ll need to bring it as close as possible to the fire without touching the grate.
  7. 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.
  8. Top the cheese with a basil leaf and a piece of sun-dried tomato and place a second piece of grilled bread on top.
  9. Eat at once.