Preheat oven to 350°F and line two baking sheets with parchment paper, set aside.
Slice 1 baguette into 10-15 rounds on a bias, about 1-2 cm thick. Discard the ends and transfer the remaining rounds to your parchment-lined sheets. Using a pastry brush, cover each round generously in olive oil. Bake until lightly toasted, about 20 minutes.
Meanwhile, add 475g ricotta, 2 tbsp honey and 1/2 tsp salt to a food processor or blender. Blitz until smooth, taste and adjust seasoning, then set aside.
Next, prep your mushrooms and garlic. Start by slicing, or ripping, your mushrooms into bite-sized pieces. When using creminis, l prefer to slice, but when using oysters, I prefer to rip — choose what works best for you! Next, finely dice 2 garlic cloves, then remove and discard the stems of 3 sprigs fresh thyme.
Once the mushrooms are prepped, heat a large skillet on medium-high. When the pan is ripping hot, almost smoking, add 2 tbsp olive oil, followed by your cut mushrooms. Let cook on medium-high until they reduce in volume by two-thirds and start to brown, about 5-10 minutes.
Reduce heat to medium, and season generously with 1/2 tsp salt. Add 2 tbsp butter, garlic and thyme leaves then continue cooking until the garlic and thyme are fragrant, about 5 minutes. Finish with 1 tbsp apple cider vinegar and stir until the vinegar evaporates. The vinegar will release brown bits from the pan, so be sure to scrape those up as you go. Turn off heat and set aside.
By now your crostini should be ready, remove them from the oven and transfer to a cutting board or serving tray. Top with a generous scoop of ricotta, a spoonful of mushrooms and a drizzle of honey.
