Preheat the oven to 400 degrees F. Cut the baguette into 36 slices, each about 1/4 inch thick, and place on a baking sheet in a single layer. Toast until browned and crisp on the outside, but still yielding on the inside, about 8 minutes. Coarsely chop the walnut halves into small pieces and spread on a baking sheet in a single layer. Toast until very aromatic and slightly darkened, about 8 minutes.
Halve the grapes and carefully remove the seeds with a paring knife. Discard the seeds and halve the grape pieces again, if you are using large grapes.
Combine the ricotta cheese and the honey in a small bowl and stir until combined.
To assemble, spread each slice of toast with ricotta, about 1 teaspoon each. Sprinkle the nuts over the cheese and arrange as many grape pieces per toast as will fit, about 4 to 5. Sprinkle with salt and serve.
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