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.