uno 1. Add grapes to one side of a baking sheet, olives and peans to the other side
due 2. Whisk the balsamic, 1 Tbs. (15 ml) olive oil, and 1 Tbs. (6 g) rosemary.
tre 3. Drizzle mixture over the baking sheet. Keep the two sides separated as you toss them.
quattro 4. Bake for 8-10 minutes, until the pecans are toasted (They can burn quickly.)
cinque 5. Slice the baguette into about 35 slices.
sei 6. Lay them on another baking sheet and brush with olive oil.
sette 7. Remove the pecan and olives, but leave the grapes bake another 10 minutes.
otto 8. Place the bread in the other on another rack to toast.
nove 9. Chop the olives and pecans together.
dieci 10. Remove the wrinkled, burst grapes and lightly toasted bread.
undici 11. Spread a thin layer of goat cheese onto each crostini.
dodici 12. Sprinkle each with the olive pecan mixture.
tredici 13. Cut the grapes in half and add several to each crostini.
quattordici 14. Sprinkle pepper and rest of rostra over each one.
quindici 15. Drizzle each with honey.