Prep the ingredients. Rinse and pat dry the tomatoes and basil. Drain the mozzarella and pat it dry to remove excess moisture. If using larger mozzarella balls, cut into bite-size pieces.

Season the mozzarella lightly. Toss the mozzarella with a drizzle of olive oil, a pinch of salt, and pepper. This step boosts flavor and helps the cheese shine.

Assemble the skewers. On each toothpick or skewer, thread one tomato, fold a small basil leaf in half, then add one mozzarella ball. Repeat until you’ve used all ingredients.

Arrange on a platter. Place the skewers in neat rows or a circular pattern. Keep space between them so the platter looks full but not crowded.

Drizzle and finish. Just before serving, drizzle the skewers with extra-virgin olive oil and balsamic glaze. Add a light sprinkle of salt and pepper. For a brighter finish, add lemon zest or a tiny dot of pesto on the mozzarella.

Serve fresh. These are best slightly chilled or at cool room temperature. If not serving immediately, see Storage Instructions below.