Double Cranberry Crostini

1. Prepare Cranberry-Ginger Chutney; let cool. Preheat oven to 375 degree F. Place dried cranberries in a small bowl with enough boiling water to cover; cover and let stand 15 minutes. Drain well. In a medium mixing bowl beat cream cheese until smooth. Beat in drained cranberries, pecans, ginger, and lime juice; set aside.

2. Slice baguette diagonally into 1/2-inch slices. Place on a large baking sheet (use two sheets if necessary to fit all the slices in one layer). Bake for 6 to 8 minutes or until edges just start to brown. Cool slightly. Cut smoked turkey into about 30 pieces to fit on bread slices. Spread bread with cranberry-cheese mixture. Top each with a piece of turkey. Dollop with Cranberry-Ginger Chutney.

3. Cranberry-Ginger Chutney: In a medium saucepan combine 1-1/2 cups cranberries; 3/4 cup packed brown sugar; 1/3 cup dried apricot halves, chopped; 1/3 cup golden raisins; 2 tablespoons peeled and finely chopped fresh ginger; 2 tablespoons cranberry juice; 3/4 teaspoon ground cardamom; and 1/4 teaspoon cayenne pepper. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, uncovered, 3 to 4 minutes more or until cranberries pop, stirring occasionally. Transfer to a medium bowl; let stand about 1 hour or until completely cool. Cover and chill up to 1 week. Makes about 30 appetizers.