In a small bowl, mix the goat cheese and the 4 tablespoons of fresh chives and set aside.
Preheat the oven to 400F.
In a large skillet melt the butter over medium heat. Stir in the mushrooms with the shallots and cook, stirring only occasionally. Once the mushrooms are golden brown, about 10 minutes, stir in the thyme, and continue cooking until well browned, another 5 to 10 minutes. Season with salt and pepper.
Stir in the sherry into the mushrooms and cook, stirring until all the sherry is evaporated, around 1 minute.
Cut the baguette in half. Halve each half baguette lengthwise as you were to make a sandwich. Cut crosswise into fourth to make 16 equal pieces.
Arrange the cut-side-up baguette pieces on a cookie sheet covered with parchment paper. Drizzle with olive oil and sprinkle with sea salt. Bake until golden on the edges for about 6 minutes.
Remove the toasts from the oven and immediately rub them with the garlic pressing down so the oils from the garlic are released on the baguette.
Smear each baguette with about one tablespoon of goat chives cheese.
Warm the mushrooms back on high heat for about a couple of minutes. Spoon the mushrooms mixture on top of the chive goat cheese toasts, and sprinkle with chopped chives and a couple of grinds of fresh black pepper.