Preheat the oven to 350° degrees. Set silicone skull molds on a baking sheet. Lightly spray the silicone molds with cooking spray.

Add a ball of mozzarella to each skull cavity. Bake for 6 – 8 minutes or until the cheese softens but is not melted. Use a couple of paper towels to press the softened cheese into the molds and absorb any liquid released from the cheese.

Transfer the molds to the refrigerator and let chill for 8 – 10 minutes or until firm. Repeat with the remaining cheese balls until you have 24 skulls total.

Cut a thin slice off the bottom of each tomato so they will stand up.

Thread the skulls onto 3 – 5-inch skewers. Add a basil leaf and tomato, cut side down.

Drizzle some olive oil on a platter and add a few pinches of salt and pepper. Arrange the skewers on the platter, drizzle with balsamic glaze, and serve.