In the bowl of an electric mixer fitted with the paddle attachment, beat together the goat cheese, cream cheese, 1 tablespoon sour cream, 2 tablespoons heavy cream, salt and pepper until fluffy, 4 to 5 minutes, stopping the mixer to scrape down the sides of the bowl as needed. Transfer to a large bowl. 

Fit the mixer with the whisk attachment. In a clean bowl, beat 1 cup sour cream and 1 cup heavy cream until stiff peaks form. Gently fold into the goat cheese mixture. Transfer to a serving bowl, cover and refrigerate for at least 4 hours or up to overnight. 

In a heavy saucepan over high heat, combine the red wine, orange juice and sugar and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the mixture is reduced to 1 cup, 30 to 40 minutes. Set aside. 

In a heavy saucepan over high heat, combine the carrots, apple, orange zest and juice, lemon zest and juice, red wine reduction, vinegar, dried cranberries, raisins, dried pears, mustard, curry powder, coriander, cinnamon, ginger, cloves, allspice and red pepper flakes. Bring to a boil, then reduce the heat, cover and simmer until the carrots are tender and the dried fruit is plump, 10 to 12 minutes.

Using a potato masher, mash the mixture slightly, then simmer until thickened, stirring as needed. Do not let the chutney scorch. 

Spoon the hot chutney into a serving bowl and let cool. Refrigerate until read to serve. 

Preheat the oven to 350°F.

In a small saucepan over high heat, combine the olive oil, pepper and rosemary and bring to a boil. Remove from the heat and let steep for 15 minutes. 

Brush the baguette slices with the olive oil mixture. Place on a baking sheet, transfer to the oven and bake until crisp and lightly toasted but not brown, 12 to 15 minutes. 

Serve the crostini, chutney and mousse together and let guests assemble their own. Set out the walnuts for sprinkling over the top.