Using the smaller end of a melon baller, scoop balls of cheese from the mozzarella ball.

Slice the cherry tomatoes in half, so you end up with the same number of halves as the scooped out mozzarella balls.

Wash the melon baller, then use it to scoop the flesh from each cherry tomato half.

Place a ball of mozarella in each cherry tomato half.

Using a single hole punch, punch small circles from the basil for the eyeball 'pupils'. If you don't have a hole punch, you could also cut them out by hand with a small pair of clean scissors.

Place a circle of basil on the top of each 'eyeball'. Pop a cocktail stick into each eyeball, or skewer them in pairs.

Serve immediately, or cover and store in the fridge until ready to serve.