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Preheat oven to 375°F. Add grapes to one side of a baking sheet and add olives and pecans to the other side. In a small bowl, whisk together 1 Tbsp olive oil and 1 Tbsp rosemary. Drizzle vinegar mixture onto grapes, pecans and olives, and toss to coat. Keep the grapes separate from the olives and pecans. Bake 8 to 10 minutes, or until pecans are toasted (be careful—they can burn easily).
Slice the baguette into ⅓-inch slices to make about 35 slices. Lay the bread slices on a baking sheet and brush with remaining 1 Tbsp olive oil.
Remove the pecans and olives from the first sheet. Return the grapes to the oven for 10 minutes. Place the sheet with the bread slices on another oven rack to toast at the same time.
Coarsely chop the olives and pecans and stir together. Remove the grapes and bread when the bread is slightly toasted and the grapes are just starting to wrinkle and burst. Spread a thin layer of goat cheese onto each crostini. Sprinkle with olive pecan mixture. Halve grapes and add several halves to each crostini. Sprinkle pepper and remaining ½ Tbsp rosemary over crostini and drizzle with honey. Makes 12 servings.