Slice the baguette so that each slice is 2 to 3 inches long and 1⁄2 inch thick. Brush the bread with olive oil and toast on a baking sheet in the preheated oven until crisp but not completely dry, about 8 minutes. Remove the bread from the oven and cool. The toasted bread can be stored in an airtight container or ziplock bag in a cool, dry place for 1 week.
To serve, spread 2 tablespoons ricotta onto each toasted slice of bread. Top with the cooked broccoli rabe Orother optional topping below) and drizzle each bruschetta with a small amount of extra virgin olive oil.
Alternate toppings:
– Saute whole cherry tomatoes in olive oil with crushed garlic cloves and fresh thyme until the skins burst
– Cut roasted peppers into strips and toss with olive oil, minced garlic, capers and oregano
– Sliced prosciutto and seasonal fruit