• 1 baguette, cut into about 18 slices
• Olive oil, for brushing

For the pepper and cranberry chutney crostini

• Bergeron Le Fin Renard pepper raclette cheese slices
• 500 ml (2 cups) fresh or frozen cranberries
• 80 ml (⅓ cup) maple syrup
• 60 ml (¼ cup) apple cider vinegar
• 5–6 sprigs fresh thyme, or 1.25 ml (1/4 tsp) dried thyme
• 1 small shallot, finely chopped
• 2.5 ml (1/2 tsp) salt
• Freshly ground black pepper

For the jalapeno and pumpkin seed crostini

• Bergeron Le Fin Renard original raclette cheese slices
• 30 ml (2 tbsp) Bergeron jalapeno jelly
• 30 ml (2 tbsp) roasted pumpkin seeds

1. Preheat the oven to 200 °C (400 °F). Place the baguette slices on a baking sheet, brush lightly with olive oil, and bake 6 to 8 minutes, until lightly golden.
2. Divide two slices of Bergeron Le Fin Renard pepper raclette cheese over half the crostini, and two slices of Bergeron Le Fin Renard original raclette cheese
   over the other half. Return to the oven for 3 to 4 minutes, until the cheese is
   melted.
3. Meanwhile, make the chutney: In a small saucepan, combine the cranberries, maple syrup, cider vinegar, thyme, shallot, and salt. Heat over medium and simmer 5 minutes.
4. Lightly mash the cranberries with a wooden spoon. Cook 2 more minutes, until thickened. Let cool slightly. If using fresh thyme, remove the sprigs.
5. To serve, top the crostini with the pepper raclette cheese with 15 ml (1 tbsp)chutney, a sprinkle of black pepper, and fresh thyme leaves, if desired. Top the remaining crostini with 5 ml (1 tsp) Bergeron jalapeno confit and pumpkin seeds. Serve right away.

Note: The chutney keeps up to 5 days in the fridge. Store-bought chutney can
also be used