Cut the prosciutto slices in half lengthwise. Drain the mozzarella balls in a colander, pour them out over a double layer of paper towels, and pat them dry.

Place a halved slice of prosciutto on a cutting board, add a basil leaf on one end, and place a mozzarella ball on top of the basil leaf.

Roll up the prosciutto around the basil and mozzarella ball and insert a wooden cocktail pick through the center to hold everything together.

Just before serving, drizzle each piece with a little balsamic glaze.