In a medium saucepan, combine fresh cranberries, brown sugar, orange juice and zest, vanilla extract, and chopped fresh rosemary. Cook over medium heat for 20–25 minutes, stirring occasionally, until the cranberries burst and the mixture thickens.

Preheat your oven to 375°F (190°C). Slice a fresh baguette into ½-inch thick slices. Lay them on a baking sheet and brush both sides with olive oil, then sprinkle lightly with sea salt. Bake for 12–15 minutes, flipping halfway through, until golden and crisp.

Once the crostini are baked and cooled slightly, top each piece with a generous slice of brie cheese. Spoon about a tablespoon of your homemade cranberry jam onto the brie.

Garnish each crostini with a small sprig of fresh rosemary and serve immediately or allow to sit at room temperature before serving.