Preheat your oven to 350°F. and toast your pecans on a baking sheet for about 5-10 minutes or until they begin to brown.
Cranberry Sauce:
Combine all of the ingredients in a medium sized pot. Bring to a boil and then lower heat to a simmer. Cook for about 10 minutes (stirring occasionally) or until it thickens. Taste and adjust honey to your preference. Should be tart. Remove and discard the orange halve.
Crostini:
Brush your bread slices on one side with olive oil and sprinkle with salt. Bake for 10 minutes or until toasted.
Brie:
Bake your brie on a small rimmed baking sheet or dish for 5-10 minutes (time varies with thickness of the piece). Line it with some parchment paper so that you can easily remove it from the dish if it oozes like mine did. Serve in a platter that has low edges so that you can easily scoop out of it with your bread. Top the cheese with some cranberry sauce, the pecans and some thyme. Serve right away.
Notes
Save the leftover cranberry sauce for sandwiches etc in your fridge. It keeps for 2 weeks.