1. Start by gently rinsing your cherry tomatoes and basil leaves. Pat them dry carefully—excess moisture can make the bites soggy.
2. Drain the mozzarella balls and place them on a paper towel to remove any extra liquid.
3. Using a knife, carefully slice each cherry tomato in half. If you want a smaller bite, you can quarter them instead.
4. On each toothpick, spear one half of a cherry tomato first, then fold a basil leaf in half and add it next.
5. Follow with a mozzarella ball, piercing it through the center to hold everything together.
6. Arrange your assembled Mini Caprese Bites on a serving platter.
7. Drizzle the olive oil evenly over the bites, then add a delicate drizzle of balsamic glaze for that perfect sweet-tangy finish.
8. Season with a pinch of salt and freshly ground black pepper just before serving.

One little tip I’ve learned over the years is to build these bites just before you plan to serve them. The basil stays vibrant, and the mozzarella keeps its creamy texture. I remember once prepping a batch hours ahead, and the basil wilted—lesson learned!