Prepare the chanterelle mushrooms first. Chanterelle mushrooms should never be submerged in water. Instead, clean them with an extra-soft bristle toothbrush. Only dip them into water if they are extremely dirty. Slice the mushrooms thinly so they fit easily onto each appetizer. 

Next, preheat a large frying pan over high heat and add 1 tablespoon of butter. These mushrooms will release a lot of liquid as they cook. I recommend frying them on high heat the entire time so they caramelize and brown, instead of boil. Allow the liquids to evaporate, then keep frying the mushrooms until they're golden all over; a total of about 10 minutes. I season them with salt when they're just about done. Keep the chanterelles warm while preparing the crostini!

To prepare the bread, I slice a thin baguette into 1/3-inch thick slices and place the bread single layer onto a baking sheet. Next, brush the bread very lightly with olive oil and place the bread under the broiler for a few minutes. Spread the cheese onto the toasted baguette while it's still warm so it spreads easier!  

To assemble this easy appetizer, pile on the chanterelle mushrooms onto each crostini. This is where slicing the mushrooms into smaller pieces really helps! Next, I love to drizzle each crostini with sweet honey and sprinkle a few fresh thyme leaves for garnish. Enjoy these appetizers warm for best results!