Preheat oven to 400 degrees.

Cut the cherry tomatoes in half and cut the pre-sliced mozzarella in half. Set aside.

Lightly dust your sanitized work surface with all-purpose flour.

Unroll or unfold the sheet of thawed puff pastry. Use a rolling pin to gently roll it out to ensure it is evenly flattened.

Use a pizza cutter or a sharp knife to cut the puff pastry into 24 even small squares.

Gently press one puff pastry square into the cup of a greased mini muffin tin and use the back of a measuring spoon to lightly press down the center of the pastry square, creating a small well for the filling.

Place 1 piece of mozzarella into the bottom of each pastry cup. Top the mozzarella with one cherry tomato half, cut-side up.

Place the muffin tin into the preheated oven and bake for 20 minutes, or until the puff pastry is golden brown and the cheese is melted and bubbly.

Sprinkle the tops with a pinch of sea salt.

Chiffonade (roll up and thinly slice) a handful of fresh basil leaves and garnish each cup with a sprinkle of basil.

Drizzle generously with balsamic glaze just before serving.