Wash and clean chanterelles. Melt butter in a skillet, add thyme leaves and saute for a moment. Add wine and cook for about 2 minutes. Add mushroom and cook over low heat for about 5 minutes. Season with salt and pepper.
Cut the baguette, drizzle each piece with olive oil, top with slices of goat cheese and chanterelles. Toast at 180C for about 5 minutes.