Remove the mozzarella balls from the brine and drain (divide the large mozzarella balls accordingly).
Mix the chives with the olive oil and pepper from the mill, place the mozzarella balls in them and let them steep for at least 3 hours (or overnight).
Wash and halve the cherry tomatoes, sort the basil leaves. Skewer a mozzarella ball on each toothpick, flanked on the left and right by a basil leaf and a cherry tomato half. Season the remaining olive oil marinade to taste with a little lime juice or balsamic vinegar and pour over the skewers.
Finger food suitable variant of the classic, which of course tastes best with good mozzarella di buffala.