Preheat the oven to 400°F.

Toss the grapes, olive oil and salt on a baking sheet. Roast 10 minutes, until the grapes begin to caramelize.

Meanwhile, mix the goat cheese with fresh rosemary and toast the baguette slices.

Layer each toast with ¼ ounce (~ ½ tablespoon) of the rosemary goat cheese, top with warm roasted grapes and sprinkle with toasted pecans evenly.