Crispy Mushroom & Whipped Ricotta Crostini

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2 slices of country-style sourdough, cut 1-inch thick

Olive oil for brushing bread + 4 tablespoons for later

2 garlic cloves

1/4 cup whole milk ricotta

Fresh lemon juice, to taste

Kosher salt and freshly ground pepper, to taste

1 sprig thyme

1/2 pound fresh shiitake mushrooms, stems removed, caps thinly sliced (about 1/2 cup)

Grated Parmesan, for sprinkling

Minced chives, for garnish (optional)

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