Preheat oven to 350°F

Coat medium cookie sheet with oil, cooking spray, or parchment paper and set aside. Combine water and 1 cup of sugar in a large shallow pan. (Reserve ¼ cup of sugar on a small plate) Heat sugar water on medium-high until it reduces down to a nectar like consistency. With a silicon brush, brush sage leaves with nectar, dip them in the dry sugar, and place on the cookie sheet. Place sheet in refrigerator for 30 minutes to 1 hour to allow the candied leaves to harden.

In a medium saucepan add cranberries, lemon juice, and maple syrup. Cook down, stirring often, until the cranberries begin to pop. A potato masher may also be used to assist in mashing. Once liquid is present add chia seeds and stir until incorporated. Remove jam from pan and place in a glass bowl.

Using a serrated knife, cut the bread into approximately 1 inch thick slices. Lay bread on a cookie sheet and brush each piece with olive oil using a silicone brush. Place cookie sheet containing oiled bread in the oven for about 15 minutes, or until they look toasted.

Roughly chop walnut halves and set aside. To assemble crostini, take one slice of bread, spread 1 tbsp. of jam on it, sprinkle on 2 teaspoons of chopped walnuts, and top with a candied sage leaf.