Before the party, just spread the bread with cranberry cream cheese, add turkey and the chutney and you're done.
Prepare Cranberry-Ginger Chutney; transfer to a medium bowl and let stand about 1 hour or until completely cool. Preheat oven to 375 degrees F. Place dried cranberries in a small bowl; add enough boiling water to cover. Cover and let stand for 15 minutes. Drain well.
In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in drained cranberries, pecans, ginger, and lime juice; set aside.
Slice baguette diagonally into 1/2-inch-thick slices. Place on a very large baking sheet. Bake for 6 to 8 minutes or just until edges start to brown. Cool slightly. Cut smoked turkey into about 30 pieces to fit on bread slices. Spread bread with cranberry-cheese mixture. Top with turkey. Dollop with Cranberry-Ginger Chutney. If desired, garnish with fresh herbs.
In a medium saucepan, combine cranberries, brown sugar, dried apricot halves, golden raisins, ginger, cranberry juice, cardamom, and cayenne pepper. Cook and stir over medium heat until sugar is dissolved. Cook, uncovered, for 3 to 4 minutes more or until cranberries pop, stirring occasionally.