Thread one tomato on a bamboo skewer. Then, thread one mozzarella ball, a basil leaf folded in half, followed by another piece of mozzarella and a tomato. You can make any pattern you want, this is just how I make them.
Repeat with the remaining skewers.
Arrange the caprese skewers on a platter and drizzle with the balsamic glaze.
Serve with basil pesto for dipping.
Notes
Caprese skewers can be made up to 24 hours in advance and stored in a refrigerator in an airtight container.