Preheat oven to 400 degrees.
Cook Brussels sprouts according to package directions.
Cut the pancetta into small cubes and add to a frying pan, over medium heat. Cook until golden, about 5 minutes. Place onto a paper towel and set aside. Cut the Brussels sprouts in half and set aside.
Cut the baguette into slices and lightly brush both sides of the bread with olive oil. Place onto a baking sheet and bake for 5 to 8 minutes, until bread is crispy. Remove the bread from the oven and spread goat cheese over each piece.
Top with chopped Brussels sprouts, pancetta and dried cranberries. Serve and enjoy!
