1. Drain mozzarella balls in a colander for 10 minutes, then transfer to paper towels and pat completely dry.

2. Wash cherry tomatoes and basil leaves. Dry everything thoroughly with paper towels or a clean kitchen towel.

3. If mozzarella balls are significantly larger than tomatoes, cut them in half for better proportion.

4. Sort through basil leaves and select medium-sized ones that are vibrant green with no brown spots. Set aside.

5. Take a wooden skewer or toothpick. Thread one cherry tomato onto it first, going through the side (not top to bottom).

6. Fold a basil leaf in half or thirds (depending on size) and thread onto the skewer after the tomato.

7. Add one mozzarella ball last. Press all components together snugly but not too tight.

8. Repeat with remaining ingredients until all bites are assembled.

9. Arrange assembled bites on a serving platter, either standing upright or laying flat.

10. Right before serving, drizzle the bites with extra virgin olive oil in a light stream.

11. Drizzle balsamic glaze over top in a decorative zigzag pattern.

12. Sprinkle with flaky sea salt and freshly ground black pepper to taste.

13. Optional: Add a tiny sprinkle of fresh thyme leaves or edible flowers for extra elegance.

14. Serve immediately at room temperature for best flavor and texture.