230 g ricotta or full fat chunky cottage cheese, at room temperature
Parmesan shavings (optional)
Brush the ciabatta slices with the olive oil mixture on the one side and place on a baking sheet lined with baking paper. Grill until golden. Turn over, brush the other side with the oil mixture and grill until golden. Rub the side you toasted last liberally with garlic.
Heat the butter and add the thyme. Add the mushrooms and fry until golden and cooked. Add the garlic, lemon zest and chilli and fry 1 more minute. Season to taste.
Spread a little ricotta on each slice of toasted ciabatta. Spoon the mushrooms on top. Drizzle with a little truffle oil and top with Parmesan shavings.