Broil or toast the baguette slices until golden brown and crisp. Set aside.

In a medium sized non-stick skillet melt the butter over medium heat. When the butter is melted add in the diced apples and stir. Cook the apples for 2-3 minutes then add in the maple syrup, orange zest and cinnamon. Stir occasionally and cook for another 2-3 minutes.

Add in the cranberries and cook until the cranberries soften and start to pop, about 3-5 minutes. If needed, deglaze the skillet with a tablespoon of water. Set aside to cool for several minutes.

Spread about a teaspoon of softened goat cheese on top of each slice of toasted baguette. Top with some of the cranberry apple compote and sprinkle with extra cinnamon if desired. Serve immediately.