Wash the cranberries and pour them into a medium size pot.

Add in the water, maple syrup, the zest and juice, and a pinch of salt.

Stir and bring to a simmer over medium heat.

Once the cranberries start to breakdown after a few minutes, lower the heat to a medium-low heat and allow the berries to cook down. Use a spatula or wooden spoon to help press the berries to break them up.

The berries will start to thicken after a few minutes, then stir in the sugar. Start with two tablespoons and then taste it and add two more if needed. The sugar helps to balance out the bitter/sour taste really well but the amounts can vary based on the cranberries.

Cook for another 20-30 minutes on low, stirring every so often.

Add more juice or water if the compote gets to thick.

Remove from the heat and stir in the vanilla.

Check for flavor and add more salt or sugar as needed.

While the compote cools, get the bread prepared by cutting the baguette on an angle to get roughly 1 inch slices.

Place the bread on a baking sheet lined with foil and drizzle with olive oil on both sides.

Place the bread under the broiler in the oven and allow the bread to become slightly golden, be careful because this happens fast! Do not walk away!

Remove the bread from the oven, flip the pieces over and toast the other side as well.

Once the bread is cool enough to touch, spread the goat cheese onto each piece and then top with a small dollop of the cranberry compote.

Top with fresh basil.

Serve with lovely prosecco! La Gioiosa Prosecco DOC Treviso and La Gioiossa Prosecco Superiore Valdobbiadene DOCG pair perfectly with this appetizer.