1. Prepare the Tomatoes for Heart Shapes: Take each cherry or grape tomato and carefully cut it in half lengthwise, but do not cut all the way through. Stop about three-quarters of the way down, leaving a small hinge. This partial cut will allow you to open the tomato slightly.

2. Form the Tomato Hearts: Gently open the two halves of the partially cut tomato and angle them outwards. Place the cut sides facing up. The natural curve of the tomato will start to resemble the top of a heart.

3. Insert the Skewer: Carefully thread a small wooden skewer or toothpick through the very bottom point of the “heart” you’ve created with the tomato. This will hold the shape in place.

4. Add the Mozzarella: Next, thread a fresh mozzarella ball (ciliegine) onto the skewer, pushing it gently against the tomato heart. If using larger bocconcini, you might want to cut them in half first.

5. Layer with Fresh Basil: Fold a fresh basil leaf in half or tear a larger leaf to fit, then thread it onto the skewer after the mozzarella. The vibrant green will pop beautifully against the red and white.

6. Repeat and Arrange: Continue this pattern, adding another tomato heart, then mozzarella, then basil, until your skewer is full or you’ve reached your desired length. Typically, two tomato hearts, two mozzarella balls, and two basil leaves per skewer work well.

7. Drizzle with Balsamic Glaze: Once all your skewers are assembled and arranged on a serving platter, lightly drizzle them with balsamic glaze. This adds a touch of sweetness and tang that complements the other flavors perfectly. Serve immediately or chill briefly before serving.