Preheat the oven to 400 degrees F. Line a baking sheet with a rack.
Put the baguette slices on the rack on the baking sheet, brush both sides with 1/4 cup of the olive oil and season with a bit of salt and pepper. Bake until lightly toasted, 8 to 10 minutes.
Turn the oven up to 450 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, toss the tomatoes with the honey and remaining 2 tablespoons olive oil; season with salt and pepper. Transfer to the lined baking sheet and roast until the tomatoes burst and start to char a bit, 12 to 15 minutes.
Spread about 1 scant teaspoon of pesto onto each crostini. Top each with a roasted tomato and a couple of pearl mozzarella balls.
Arrange the crostini in a wreath shape on a large round platter or wooden cutting board. Garnish with basil leaves and sprigs.
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