Cut the cherry tomatoes in half. Place in a small bowl with the pearlini mozzarella. Drizzle with olive oil and add the dried basil. Stir to combine and set aside to marinate.
Cut the baguette into 1/4 to 1/2 inch slices. Bake them as per instructions for How to Make Crostini at the bottom of this recipe.
While the crostini are cooking, make the pesto if it is not already done. Set aside.
Let the crostini cool before topping so that the sauce does not melt into the bread.
Spread 1-2 Tablespoons of pesto on top of each slice (the amount will vary depending on the shape and size of the bread). Add some of the marinated tomatoes and mozzarella to cover most of the top. Repeat with all bread slices.
Sprinkle with fresh Parmesan cheese, leftover chopped fresh basil, or balsamic glaze. Serve immediately.