Cook pancetta in a skillet over medium heat, until crisp. Once cooled, crumble and set aside.
Bring sugar and 4 tablespoons of water to a boil in a skillet. Stir to dissolve sugar. Add the grapes and black pepper. Cook until grapes are start to soften, about 5 - 7 minutes.
Mix in pancetta; season with salt.
Spread 8 toasted slices of baguette with ricotta and top with grape mixture. Sprinkle with chopped tarragon and drizzle with olive oil.
