This is a delicious easy appetizer that I whipped up last night. I've been pleasantly surprised to see Chanterelle's at reasonable prices and they're in season so I couldn't resist picking some up even though I wasn't totally sure what I was going to do with them.
First I chopped pancetta into small bite sized pieces and brown in a non-stick pan. Metropolitan Market happened to have a small portion in their "tid bits" section where they offer misc. bits of cheeses and sometimes deli meats. If you don't have pancetta, bacon works!
Wipe any dirt off the mushrooms and then rough cut the Chanterelle's so they're fit nicely on the bruschetta. Once the pancetta is browned, add the Chanterelles and saute until they soften. At this point, I added chopped rosemary and garlic along with fresh pepper and sea salt.
While you're sauteing the mushrooms, take left over bread (baguettes work nicely), slice and drizzle some olive oil. Toast under the broiler. This will not take long at all so you'll want to watch this closely. When one side is done, remove from oven and top with a cheese of your choice. I had some left over swiss (cave aged that I picked up on sale at Whole Foods), blue cheese would work and so would Parmesan. Turn the toasted side over and add sliced cheese on top of the bread. Put back in the broiler until cheese melts… again–watch this closely so it doesn't burn.
Top the cheese toast with the mushrooms and pancetta.