Preheat oven to 350F.

Mix the fresh cranberries, honey, and balsamic vinegar.

Pour on a baking sheet that has been covered with foil. I used a silicone baking sheet as well as the honey can get sticky.

Bake for 20 minutes or until cranberries are bursting.

Remove from oven and let cool.

To make the crostini, slice the baguette and brush the slices with the olive oil.

Toast the bread for 8 minutes at 350F or until toasty brown.

Remove from the oven.

Mix the ricotta cheese, orange juice, and zest.

Spread a tablespoon of ricotta mixture on the the toasted bread.

Add a tablespoon of roasted cranberry mixture to the ricotta.

Sprinkle with orange zest for garnish.