1 loaf ciabatta bread, sliced diagonally into 4 to 6 slices
1/3 cup extra-virgin olive oil
freshly ground black pepper
4 tablespoons (half stick) diced, cold unsalted butter
1 pound fresh chanterelles
2 tablespoons fresh chopped chives
chive oil, for drizzling
2 cups chives, cut in half
1 cup vegetable olive oil (a neutral-tasting oil will not hinder the chive flavor)
pinch of salt
Combine chives and oil in a blender (not a food processor). Pour into muslin cloth or superfine strainer and allow chive oil to drip through. Store oil in the refrigerator until required.
To make the crostini, brush both sides of the ciabatta with the olive oil and season lightly with salt and pepper. Grill both sides until crispy and marked by the grill. (A stovetop grill plate works well; you can also put the slices in a 400-degree oven for 7 minutes.)
In a large sauté pan, add the butter and chanterelles and cook quickly until soft. Season with salt and pepper and stir in the chopped chives. Evenly distribute the mushrooms over the grilled ciabatta and drizzle with chive oil. Serve immediately. Serves 4 to 6.