Pat the mozzarella balls dry with a paper towel, pressing gently to remove surface moisture. Lay them on a clean plate in a single layer while you prep the tomatoes and basil.

Thread one cherry tomato onto a wooden pick, followed by one basil leaf folded in half, then one mozzarella ball. Push each piece snug against the next so the skewer stays compact and easy to pick up.

Repeat the threading pattern for the remaining picks, keeping the stacks uniform in height. Line finished skewers on a serving platter in a single row so they stand upright and display the layered colors.

Drizzle olive oil lightly over the skewers, using a spoon to control the flow and avoid pooling on the platter. Follow with a thin ribbon of balsamic glaze, targeting the top of each skewer for visual contrast.

Sprinkle sea salt and freshly ground black pepper across the tray just before serving. Serve immediately or cover tightly with plastic wrap and refrigerate for up to 30 minutes until guests arrive.