Spread each slice of toast with a thick spread of cranberry/cream cheese mixture and top with a slice of ham. Ifs better to allow your guests to “build their own” crostini rather than making them ahead of time as the cranberry spread can cause the toast to become soggy after awhile.
Next, take a sip of your white wine 😉 and then add the rest of the white wine and cranberries to the pan. Salt and pepper to taste. Simmer for about 5 more minutes. Stir gently a few times to keep mixture from sticking to the pan.
Place eggs carefully in a pot and cover with filtered water. Place on medium high heat and wait until the water boils. Once it boils, count to 60 seconds and then remove pot from heat, cover and set a timer for 10 minutes.
Warm the oven to 400 degrees F. Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.