Grilled BBQ Tomato Bruschetta

            2 small tomatoes (½ lb.)

            4 cloves garlic, divided

            2 tablespoons light brown sugar

            2 tablespoons sweet paprika

            1½ tablespoons ground black pepper

            1½ tablespoons kosher or coarse sea salt

            ½ teaspoon dried thyme

            2 teaspoons garlic powder

            ½ teaspoon onion powder

            ½ teaspoon celery seed

            ¼ teaspoon cayenne pepper

            1½ tablespoons olive oil, divided, plus more for drizzling

            ½ loaf French bread, cut into 6 slices

            ½ 6-oz. ball fresh mozzarella, drained and cut into 6 slices

            5 leaves fresh basil, thinly sliced

1. 1.      Preheat grill or grill topper over medium heat.  Slice each tomato into 3 ½-inch-thick slices.  Mine 2 cloves garlic.  Combine minced garlic, sugar, paprika, black pepper, salt, thyme, garlic powder, onion powder, celery seed, and cayenne pepper well ; set aside.  Lightly brush both sides of tomato slices with ½ tablespoon olive oil.
2. 2.      Rub grate or grill topper with vegetable oil.  Place tomatoes on grill, and cook 3 to 5 minutes.  Turn tomatoes over and dredge through garlic mixture.  Grill 3 to 5 minutes more.
3. 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. 4.      Place a grilled tomato slice on each garlic side of bread, and top with cheese and basil.  Drizzle with olive oil, and serve.