Preheat oven to broil.

Trim the bottom inch of the broccoli rabe, and slice large stalks in half lengthwise.

In a large skillet, sauté the sausage and the mushrooms until cooked through and crumbled. Set aside.

Turn the heat to high and add a drizzle of olive oil. Sauté broccoli rabe until the greens wilt and the flowers and stems soften, just a few minutes. Add the sausage and mushrooms back into the skillet to combine the flavors. Season to taste.

Slice the bread into ¾-inch-thick slices, and drizzle with olive oil. Broil until brown, turning halfway through cooking so both sides are crisp.

Spread the toast with a generous amount of fresh ricotta, and top with broccoli rabe mixture. Finish with a pinch of chili flakes, if desired.