Chanterelle Bruschetta with Goat Cheese | Summer Delight

Soak the dried chanterelles in a bowl of hot water for about 10 minutes, then drain well and pat dry. Finely dice the red onion and garlic clove.

Slice the ciabatta into thick slices. Wash the fresh thyme, shake dry, and pick the leaves off the stems.

Heat the butter and 1 tbsp of olive oil in a pan. Sauté the diced red onion and garlic until translucent. Add the soaked chanterelles and fry vigorously over medium-high heat for about 5 minutes. Season to taste with salt, ground black pepper, and half of the fresh thyme.