Soak wooden skewers in water for at least 30 minutes to prevent burning, or prepare metal skewers if preferred.
Thread a cherry tomato onto each skewer, followed by a basil leaf, then a mozzarella ball, and another basil leaf, repeating the pattern if the skewer is long enough.
Place the assembled skewers on a baking sheet or plate and drizzle with a tablespoon of olive oil, ensuring each skewer gets a light coating.
Preheat your grill pan or outdoor grill to medium-high heat until hot, with a slight shimmer of heat waves visible.
Carefully place the skewers on the grill, and cook for 2-3 minutes, turning occasionally, until the mozzarella starts to soften and the basil leaves char slightly, releasing fragrant aromas.
Remove the skewers from the grill and place them on a serving platter. Drizzle with the remaining olive oil and the balsamic glaze for a sweet, tangy finish.
Meanwhile, prepare basil oil by blending fresh basil leaves with a tablespoon of olive oil until smooth and fragrant.
Drizzle the basil oil generously over the skewers just before serving to add a fresh herbal punch.
Serve immediately and enjoy this vibrant, smoky, and herbaceous appetizer that captures the essence of summer.
