Prep the cucumbers: Slice the English cucumber into 1/2-inch coins. If the skin is thick, peel alternating strips for a pretty pattern. Pat the slices dry to avoid excess moisture on the platter.

Dry the cheese: Drain the mozzarella balls and gently pat dry with paper towels. This helps the skewers hold together and prevents the glaze from sliding off.

Sort the basil: Pick medium-size leaves. If your leaves are large, stack and tear them into bite-size pieces. Keep them as whole as possible for best flavor.

Assemble the skewers: On each toothpick, layer a tomato, a folded basil leaf, a mozzarella ball, and finish with a cucumber coin as the base. Press down gently so the cucumber acts like a little platform.

Season: Arrange the skewers on a platter. Lightly drizzle with extra-virgin olive oil, then zigzag a small amount of balsamic glaze over the top. Finish with a pinch of kosher salt and a few grinds of black pepper.

Taste and tweak: Try one and adjust. Add a bit more salt, a touch more glaze, or a squeeze of lemon if you want extra brightness.

Serve: Keep chilled until guests arrive, then set out and watch them go.