Preheat the oven to 180'C.
Slice the bread on an angle of 45' into thin slices around 5mm each.
Drizzle the olive oil over and cook till dry and turning golden.
Dice the cherry tomatoes into small pieces and drain in a sieve to remove some of the moisture. Peel and finely dice the shallot. Cut the mozzarella down into small pieces or tear into strips. Tear the basil into strips, don't cut the basil as it discolours. Mix the mozzarella, tomato and shallots together, season with salt and pepper and pile on top of the croutes. Finish with the basil.
Clean any dirt from the wild mushrooms (Use a cloth to do this if possible. If they need washing only wash briefly so as they do not absorb too much water). Heat a frying pan on a medium heat, when hot add the oil, then add the pancetta and cook until crispy. Remove the pancetta from the pan and drain on kitchen paper. Then cook the mushrooms in the pan for 2 minutes. To finish, finely slice the parsley, toss this together with the mushrooms and pancetta, place on top of the croutes and top with the parmesan.
Mix together the creme fraiche, chives, salt and pepper. Spread the mix onto the croutes and twist a slice of smoked salmon on top.
«These toppings are just a guide, think seasons and what you enjoy eating when making them.»