In a sauce pan, combine all ingredients except for pecans (add these when serving) for the chutney and stir. Bring to a boil on medium high, stirring occasionally until cranberries begin to pop. Reduce the heat to low and allow to heat for approximately 15 minutes or until thick. Transfer to a bowl and chill until cooled. You can make the chutney 1-2 days ahead of time.

For crostini, start by preheating oven to 375°F.

Slice baguette on a diagonal about ½ in. - ¾ in. thick, removing the ends. Place on a parchment lined baking sheet and spread olive oil evenly onto each slice.

Add slices of brie to each piece of bread.

Bake for about 5-7 minutes or until Brie is melted. Remove from oven and add a spoonful of chutney to each and sprinkle with pecans, orange zest and a sprig of rosemary if desired.

Serve immediately.