1 large baguette, sliced on the diagonal, ½-inch thick (at least 16 slices)
Good quality extra-virgin olive oil
8 ounces good quality triple cream brie, cut into 16 equal-size portions
For the Cranberries
In a medium, heavy-bottomed saucepan, add the brown sugar, water, Port and Mariani Dried Cranberries and bring to a boil.
Reduce heat to medium and simmer for about 5 minutes or until the liquid has reduced by half.
Add in the cranberries, fresh orange juice + zest and five-spice powder, stirring to coat, and simmer for 5 minutes more or until most of the cranberries are still plump and only a few may have popped.
Pour into a heat-safe bowl to cool completely. Store in the fridge in an air-tight container until ready to use.
Preheat oven to 400°F. Brush bread with the olive oil, place on a baking sheet, and bake until pale golden, about 8 to 10 minutes. Remove from the oven and set aside.
Turn on the broiler.
Put a piece of brie over each toasted bread slice (keeping them on the baking sheet) and place the baking sheet under the broiler for 1-2 minutes or until the cheese is warm and slightly melted.
Top with a dollop of cranberries and serve immediately.
OPTIONAL: If you want to lean into the holiday vibes and are looking for a gorgeous garnish, top each crostini once out of the oven with a small piece of candied orange peel.
TIP: The cranberries and toasted bread can be made ahead of time. Broil with the brie and top with the cranberries just prior to serving.