Preheat the oven to 200°C.
Cut the baguette into thin slices and brush the slices with the olive oil. Spread them on a baking tray lined with baking paper.
Toss the grapes with the honey and a teaspoon of oil and place in a baking dish. Bake the grapes and crostinis in the oven for 10 minutes, until the crostinis are crispy and brown and the grapes are bursting.
Meanwhile make the herb infused oil; To do this, roughly chop the herbs and put them in a food processor with the pink pepper, 75 ml oil and the juice of half a lemon. Grind to a fine herb oil and season with salt and pepper.
Heat a grill pan over high heat. Cut the zucchini into diagonal slices and cut the ends of the asparagus. Toss the courgette and asparagus with the remaining olive oil and grill them on both sides until nice grill marks form.
Place the Bettine No.3 in the middle of a large serving board. Divide the crostinis, grapes, asparagus and courgettes all around. Drizzle with the herb oil and garnish with coarsely chopped pecans. Let everyone fill the crostinis themselves with the Bettine No.3, grapes and vegetables.
