Rinse the cherry tomatoes and basil leaves under cold water and pat dry; drain and pat the mini mozzarella balls dry on paper towels.

Gather 12 mini skewers (one for each mozzarella ball).

For each skewer, thread the ingredients in this order: cherry tomato, one basil leaf (fold or tear if needed), one mini mozzarella ball, a second basil leaf, and a second cherry tomato — this uses 2 tomatoes, 1 mozzarella, and 2 basil leaves per skewer.

Arrange the finished skewers on a serving platter in a single layer.

Drizzle the skewers evenly with extra-virgin olive oil and then with balsamic reduction.

Finish by sprinkling sea salt and freshly ground black pepper over the skewers and serve immediately.