Fontina and Mushroom Crostini

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1 tablespoon extra-virgin olive oil, plus more for drizzling

6 cremini mushrooms, finely chopped 

6 shiitake mushrooms, finely chopped 

2 clusters oyster mushrooms, finely chopped 

2 shallots, minced 

1 cup white wine 

6 sprigs thyme 

1 French baguette, cut into 1-inch slices 

1 clove garlic 

1/2 pound tallegio cheese, sliced thinly 

1 bunch fresh chives, sliced thinly 

Salt