Using a small paring knife, cut a shallow V-shaped notch into the top of each cherry tomato opposite the stem, then round the base slightly to shape a heart.

Pat the mozzarella balls dry with a paper towel.

Thread one basil leaf, folded in half, onto each pick, followed by a mozzarella ball and then a tomato heart.

Arrange the finished skewers upright in a small jar or shot glass.

Drizzle the olive oil and balsamic glaze over the tops, letting it run down over the tomatoes.

Season lightly with salt and pepper just before serving.