Rinse chanterelles, gently rubbing mushroom gills to release any grit; drain.

Repeat rinsing if necessary.

Trim and discard bruised parts and discolored ends.

Slice mushrooms 1/4 inch thick.

In a 10- to 12-inch pan over high heat, stir mushrooms, 1 tablespoon olive oil, 1 teaspoon vinegar, and thyme until liquid is evaporated and mushrooms are browned, about 15 to 20 minutes.

Add 2 tablespoons olive oil, the remaining vinegar, and salt and pepper to taste.

Meanwhile, brush bread slices with remaining 1 tablespoon olive oil and lay on a 14- by 17-inch baking sheet.

Bake in a 350° oven until crisp and brown, about 15 minutes.

Top toast pieces equally with mushroom mixture and sprinkle with chives.