Ingredients
1/2 cup ricotta
3/4 ounce Parmigiano-Reggiano, finely grated (1/4 cup), plus more, shaved, for, serving (optional)
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
4 thick slices ciabatta (or 2 small ciabatta rolls, split in half) or similar rustic bread, lightly toasted
4 ounces thinly sliced mortadella
2 Italian-style marinated artichoke hearts (from 1 small jar), drained
Sliced arugula leaves, for serving
Preparation
Preheat broiler, with a rack 6 inches from heating element. In a bowl, stir together ricotta, Parmigiano, and oil; season generously with salt and pepper. Divide evenly among bread slices, spreading almost to edges but leaving a 1/4-inch border.
Transfer to a rimmed baking sheet. Broil until cheese mixture is bubbly and browned in places, 3 to 4 minutes. Let cool slightly, about 1 minute.
Top cheese toasts evenly with mortadella, artichoke hearts, arugula, and shaved Parmigiano. Lightly drizzle with oil, season with pepper, and serve immediately.
