Toast the 16 slices of toasted bread until crisp and set them aside.

Cook the 4 strips of bacon in the frying pan over medium heat until crisp, about 6 to 8 minutes.

Remove the crisp bacon with a slotted spoon and leave about 1 tablespoon of bacon fat in the frying pan.

Add the 2 cups New Brunswick cranberries, 1/4 cup maple syrup, 2 tablespoons water, 2 teaspoons fresh thyme, clementine zest, and sea salt to the frying pan.

Bring the cranberry mixture to a simmer and cook for about 8 minutes until slightly reduced and thickened.

Crumble the cooked bacon into the cranberry mixture and remove the frying pan from the heat.

Remove the rind from the brie and cut the brie into small cubes.

Add the cubed brie and 1/3 cup heavy cream to the food processor.

Pulse the brie mixture until silky smooth, adding a little extra heavy cream if needed.

Spread or pipe the whipped brie onto each toasted bread slice.

Top each crostini with the cranberry bacon mixture and drizzle with honey before serving.