Mushroom Crostini

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Crostini:

1 loaf country bread, sliced 1/2-inch-thick, each slice halved diagonally if large

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 cloves garlic, peeled and split

Mushroom Spread:

5 tablespoons extra-virgin olive oil

1/2 pound fresh beech or hon shimeji mushrooms, brushed clean and thinly sliced

1/4 pound fresh enoki mushrooms, brushed clean and thinly sliced

1/4 pound fresh shiitake mushrooms, brushed clean, stems discarded, caps thinly sliced

2 cloves garlic, finely chopped

2 tablespoons finely chopped fresh parsley

2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme

1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary

Kosher salt and freshly ground black pepper

Freshly grated Parmesan, for garnish