Start by preparing all your components so assembly moves quickly. Slice the 7 cherry tomatoes in half lengthwise, then carefully cut a partial slit down the back of each half to create wings (cut about halfway through, leaving the base intact). Cut the 4 giant black olives into quarters to use as ladybug heads. I find it helpful to do all the cutting first so you have clean hands for the assembly step—it keeps the food gel from smudging onto everything.

Arrange the 8.5 oz of fresh mozzarella pearls or sliced rounds on your serving platter in the pattern you'd like. If using sliced logs, you can cut them into rounds for easier stacking. Place one fresh basil leaf on top of each mozzarella piece—these will create a nice cushion for the tomato halves and add a pop of color beneath the ladybug 'wings.'

Place one tomato half (with the slit wings) on top of each basil-covered mozzarella base, positioning it so the wings fan out naturally. Then top each tomato with an olive quarter to create the ladybug's head. Work methodically so the presentation stays neat and organized on the platter.

Using the black food gel, carefully pipe or dot spots onto each tomato 'wing' to look like ladybug spots. A light hand works best here—you can always add more, but you can't take it away. For an extra touch of elegance, I like to drizzle a tiny bit of balsamic glaze around the platter as a finishing garnish; it echoes the traditional caprese flavor while adding visual interest. Serve immediately so the mozzarella maintains its texture and temperature.