MAKE THE CRANBERRY COMPOTE
Place the cranberries in a medium nonstick saucepan with the water and sugar on medium heat. Bring to a light bowl stirring occasionally to dissolve the sugar.
Bring to a boil, stirring occasionally while the cranberries pop and sizzle, about 5 minutes.
Add the blackberries and raspberry vinegar and continue cooking with occasional stirring for 5-8 more minutes, until the liquid is mostly absorbed but still syrupy off the spoon.
Remove from heat and stir in the vanilla and pinch of salt, set aside to cool.
MAKE THE WHIPPED GOAT CHEESE
In a food processor or medium bowl using a handheld blender, place the goat cheese, lemon zest, honey, thyme and salt and pulse a couple of times to just combine. Slowly drizzle in the heavy cream, starting with one tablespoon and adding tiny amounts as needed. You are wanting the mixture to be light and fluffy and not too soft, so just put in enough cream to help whip the mixture lightly.
MAKE THE BAGUETTES
Buy a skinny baguette and slice it in 1/2 inch slices with a serrated knife. Drizzle some olive oil on top, place them on a baking sheet and and broil until the toasts are golden, about 2-3 minutes depending on your oven.
Spoon a generous teaspoon of the cheese mixture on each toast, and top with a teaspoon or so of the cranberry compote. Adjust the amounts depending on the size of your toast. Garnish with a little chopped thyme.