Pour balsamic vinegar and honey into a sauce pan over medium-high heat. (*Secret for working with honey: Spray your measuring spoon with cooking oil spray before adding the honey. When you're ready to add the honey to the pan, it will slide off the spoon with ease.) 

Bring to a boil and quickly reduce temperature to a simmer. Simmer for approximately 10 minutes. Stir occasionally. 

Check the pan regularly as balsamic vinegar and honey can burn quickly. When it's done, the volume in the pan will be reduced and the liquid will be thick and syrupy. 

If you have leftover glaze, store it in an airtight container. It will solidify. To reuse, place the container into a bowl of hot water and stir until the glaze becomes liquid again. 

While the the balsamic is simmering, drain the liquid from the mozzarella balls. Tear or cut the basil leaves into pieces that will fit onto the skewer sticks. One large basil leaf should yield about 4 pieces.  Make sure to save some leaves for chopping into a garnish to sprinkle over the platter. 

Build each skewer with tomato, basil leaf and mozzarella. This recipe is all about being bite-sized.  If your grocery store doesn't carry pearl size mozzarella, ciliegine or small cube sizes that you cut yourself are great too. 

Assemble completed skewers on a platter. Drizzle with olive oil, balsamic reduction, salt and fresh cracked pepper. Garnish with chopped basil.