small tomatoes, cut into ½-inch thick slices (1lb)
cloves garlic, divided
teaspoon dried thyme
tablespoons, olive oil, divided plus more for drizzling
loaf French bread, cut into 12 slices
6-oz ball fresh mozzarella, drained and cut into 12 slices
leaves fresh basil, thinly sliced
1. Preheat grill over medium heat. Slice each tomato into 3 1/2-inch-thick slices. Mince 2 cloves garlic. Combine minced garlic with thyme; set aside. Lightly brush both sides of tomato slices with 1 tablespoon olive oil. 2. Rub grate with vegetable oil. Place tomatoes on grill, and cook 3 to 5 minutes. Turn tomatoes over, sprinkle with garlic and thyme mixture, and season with salt and pepper, if desired. Grill 3 to 5 minutes more. 3. Meanwhile, brush both sides of each bread slice with remaining olive oil. Grill 1 to 2 minutes per side. Rub remaining whole garlic cloves over one side of each piece of grilled bread. 4. Place a grilled tomato slice on each garlic side of bread, and top with cheeze and basil. Drizzle with olive oil, and season with salt and pepper if desired.