Drain the mozzarella balls and spread them on a clean paper towel. Pat them dry so the outside is not wet and slippery. This helps them stay on the skewer without spinning around.

Rinse and dry the cherry tomatoes. If any have soft spots or wrinkled skin, set them aside since they will not hold up well on a skewer.

To build each skewer, fold a basil leaf in half or thirds so it is roughly the same size as the tomato. Thread the basil onto the skewer first, then a cherry tomato, then one mozzarella ball. The mozzarella going on last helps anchor everything in place.

Arrange the finished skewers on a large platter. You can lay them flat in rows or lean them upright in a small bowl filled with coarse salt to hold them steady. Either presentation works.

Just before serving, drizzle the balsamic glaze back and forth across the skewers using a spoon or squeeze bottle. If you are using olive oil, drizzle that on as well. Finish with a pinch of flaky sea salt and cracked black pepper over the whole platter.

Serve immediately. The glaze is best added at the last minute so it does not make the tomatoes weep or cause the mozzarella to slide.