Whisk the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a gentle simmer and cook 4-5 minutes, stirring often, until the glaze coats the back of a spoon. Remove from heat and cool 5 minutes.
Thread one cherry tomato, one basil leaf and one mozzarella ball onto each 6-inch wooden skewer, tucking the basil between the tomato and cheese so it stays in place. Repeat to fill 20 skewers.
Arrange the skewers on a serving platter, drizzle with the olive oil and season with the salt and pepper.
Drizzle the cooled balsamic glaze over the skewers just before serving, or serve it on the side for dipping.
