Prepare the grill for direct cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
Lightly brush the sausages with oil. Prick each sausage a few times with a fork. Whisk 2 tablespoons of the honey, the lime juice, and vinegar, and then brush all over the nectarine halves. Save the remaining honey-lime mixture for basting the nectarines on the grill.
Grill the sausages over direct medium heat, with the lid closed, until fully cooked and show no sign of pink when cut to the center, 10 to 15 minutes, turning occasionally. At the same time, grill the nectarine halves over direct medium heat until browned in spots and warm throughout, 8 to 10 minutes, turning occasionally and basting with the remaining honey-lime mixture each time they are turned. Remove from the grill as they are done.
Grill the sausages over medium heat, with the lid closed, until fully cooked and show no sign of pink when cut to the center, 10 to 15 minutes, turning occasionally. At the same time, grill the nectarine halves over medium heat until browned in spots and warm throughout, 8 to 10 minutes, turning occasionally and basting with the remaining honey-lime mixture each time they are turned. Remove from the grill as they are done.
Lightly brush both sides of the baguette slices with oil, and then grill over direct medium heatuntil toasted, 1 to 2 minutes, turning once.
Lightly brush both sides of the baguette slices with oil, and then grill over medium heatuntil toasted, 1 to 2 minutes, turning once.
Mix the remaining 75 grams honey with the mustard.
Cut the sausages lengthwise, and then crosswise into thirds (to fit the crostini). Cut the nectarines into thin slices. Lightly spread honey mustard on one side of each baguette slice. Top each baguette slice with one nectarine slice and one sausage piece. Serve right away.
