Eighteen 1⁄4” thick diagonal baguette slices
3 Tbsp. olive oil
4 oz. chanterelle mushrooms, cleaned and sliced into 1⁄4” thick strips
1⁄4 C. dry white wine
2 Tbsp. unsalted butter
2 Tbsp. minced shallots
1⁄2 tsp. minced fresh thyme
kosher salt and freshly ground black pepper
1⁄3 C. fromage blanc or fresh ricotta cheese
Preheat the oven to 350°F. Brush the baguette slices with 2 Tbsp. of the olive oil. Arrange on a baking sheet and bake until crisp, 7-10 minutes.
In a large skillet, heat the remaining 1 Tbsp. olive oil over medium heat. Add the mushrooms and sauté until browned, about 3 minutes. Add the wine and sauté until almost dry, about 3 minutes. Stir in the butter, shallots, and thyme and sauté until butter is browned and shallots are translucent, about 3 minutes. Season with salt and pepper to taste.
Spread each crostini with 1 tsp. of the fromage blanc or ricotta and top with an equal amount of the mushroom mixture. Arrange 3 crostini on each of 6 small plates and serve.