Prepare the Baguette Slices

1. Preheat the Oven: Set your oven to 375°F (190°C).
2. Slice the Baguette: Cut the baguette into 12 slices, about ½ inch thick each.
3. Toast the Bread: Arrange the slices on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of sea salt. Toast in the oven for 8-10 minutes, or until golden and crisp.

Prepare the Toppings

4. Slice the Brie: While the bread is toasting, slice the brie into thin, even pieces that fit the size of the baguette slices.
5. Chop the Rosemary: Finely chop the fresh rosemary leaves for garnishing.

Assemble the Bruschetta

6. Add Brie to Toasted Bread: Remove the toasted baguette slices from the oven and immediately place a slice of brie on each piece, allowing it to soften slightly from the warmth.
7. Top with Cranberry Sauce: Spoon a dollop of cranberry sauce onto each brie-topped slice.
8. Add Pomegranate Seeds: Sprinkle pomegranate seeds over the cranberry sauce for a burst of flavor and texture.
9. Drizzle with Honey: Finish with a light drizzle of honey over each bruschetta.

Garnish and Serve

10. Garnish: Sprinkle with chopped rosemary and a touch of freshly ground black pepper if desired.
11. Serve Immediately: Arrange the bruschetta on a serving platter and serve while the brie is soft and warm.