Heat the oven to 350 degrees. Line a baking sheet with parchment, and set aside. Drain the mozzarella pearls, and set aside in the strainer. 

Using a 1" round cookie cutter, cut circles of bread. Be careful not to include crust in your circles, as it can be tough. 

Place the bread rounds in a single layer on the baking sheet, and toast in the oven for 5 minutes. Depending on the baking sheet and how much bread you have, you may need to toast in two batches. While the bread is toasting, julienne the basil. 

Remove the bread from the oven, and place the bread rounds on a cutting board for assembly. 

Next, carefully spread each round with a thin layer of sun-dried tomato pesto. Be sure to leave a small edge of bread showing outside the pesto. 

Then top each canape with a single mozzarella pearl. Garnish with julienne basil.  

Arrange on a serving platter, and serve immediately.