16fresh strawberrieswashed, cut in half, hull intact
32fresh basil leaveswashed and patted dry
Prepare the glaze by adding the balsamic vinegar and honey to a small saute pan over medium high heat. Cook, stirring frequently, until it is reduced to a glaze.
Remove glaze from heat. Set aside and let cool to room temperature.
Thread the top half of one strawberry onto a wooden skewer with the hull facing up. Next, fold one basil leaf in half, dark side facing out, and add it to the skewer. Add one mini mozzarella ball, followed by another folded basil leaf, and the bottom half of the strawberry.
Repeat with the remaining strawberries, basil, and mozzarella until you have 16 skewers.