Preheat oven to 400°F (200°C). Arrange baguette slices in a single layer on a large baking sheet.

Brush both sides generously with extra virgin olive oil and lightly season with flaky sea salt.

Bake for 8 to 10 minutes, flipping halfway through, until edges are beautifully crisp, golden brown, and center is firm. Immediately rub the cut side of the raw garlic clove across the warm toasts for subtle garlic aroma.

In a small saucepan over medium heat, combine whole cranberries, maple syrup, orange juice, and orange zest.

Simmer for 6 to 8 minutes, stirring occasionally, until cranberries burst and sauce thickens into a glossy, spoonable compote. Remove from heat and let cool to lukewarm.

In a food processor or with a hand mixer, whip goat cheese, softened cream cheese, honey, minced thyme, and black pepper on high speed for 2 minutes until light, fluffy, and cloud-soft.

Spread a generous dollop (about 1 heaping tablespoon) of whipped goat cheese onto each toasted baguette slice.

Spoon the ruby cranberry compote over the cheese layer. Top with chopped toasted pecans, fresh rosemary needles, and finish with a warm drizzle of honey. Serve immediately!