Preheat your oven to 400 F.
Brush the baguette slices with 1 tbsp. of oil and a sprinkle of fleur de sel. Toast on baking sheets until golden brown, about 5 minutes. Set aside.
Add the additional tsp. of oil to a large nonstick skillet over medium-high heat. Add in the mushrooms and sauté until golden brown.
Add in the garlic and cook for another 30 seconds, until fragrant.
Add the thyme and Chardonnay and simmer over medium high heat until the liquid has evaporated. Season with a pinch each of salt and pepper.
To serve, spread the ricotta on the base of the toasts, top with the mushrooms and garnish with chopped parsley.