Slice the stalk end off the strawberries. Cut a little off one side of the mozzarella balls so they have a flat edge then put a cocktail stick through the mozzarella ball and strawberry so the two flat edges join. Repeat with the rest. (If anything, have a bit of the cocktail stick poke out the bottom to help with holding and/or presenting in an up-turned half grapefruit.)

Make a slight indent in the middle of the mozzarella balls and press in the narrow end of the pomegranate seed in each one. Use the flat end of a cocktail stick to dab a little balsamic reduction or pomegranate molasses above for 'eyes'.

Spoon a little mascarpone on the end of the strawberry and serve.