• Preheat your oven to 375°F (190°C) to toast the baguette slices.

Make the Scallion Ricotta:

• While the oven is preheating, make the Scallion Ricotta.In a food processor, combine the drained ricotta, scallions, garlic, lemon juice, and olive oil. Pulse until smooth. Season with salt to taste.
• Transfer to a Piping Bag (Optional): For a more elegant presentation, transfer the ricotta mix to a piping bag and refrigerate until ready to use. Alternatively, keep it in the food processor bowl, covered in the fridge.

Sauté the Mushrooms:

• Heat butter in a skillet over medium high heat. Add the mushrooms and sauté until they are golden and tender. In order to get them crispy, wait to salt till the end.

Prepare the Crostinis:

• Arrange the baguette slices on a baking sheet and lightly brush each with olive oil. Toast in the preheated oven until golden and crisp, about 10 minutes.

Assemble the Crostinis

• Take the piping bag and snip the end for the mixture to go through. Pipe the mixture onto each crostini in a zigzag motion. Alternatively, if you're not using a piping bag, spread using a knife on each crostini.
• Top with sautéed mushrooms, drizzle some olive oil, then garnish with chives and lemon zest.