Heat 1 tablespoon of olive oil over medium heat in a small pan. Once hot, add the red onion and cook until translucent, about 4 minutes.
Stir in the grapes, honey, and white wine and reduce to a simmer, cook for an additional 10 minutes or until the grapes have softened and started to lose their shape. Set aside and allow to cool to room temperature.
While the grapes are cooling, arrange the baguette slices on a tray and brush with the remaining olive oil. Sprinkle with salt and cook in the oven for 10-15 minutes or until lightly golden.
Shape the ricotta onto a plate or into a bowl in a nice mound, forming a small indentation in the centre, pour the grapes into the centre of the ricotta and serve with the baguette slices on the side.