Slice bread in fairly thick slices. A loaf should yield 10 or 12 slices. I lay them out on foil lined pizza tins or cookie sheets. If using the larger Italian Bread or Pane slices I cut slices in quarters after topping and when ready to serve.
Mix the 1/3 to 1/2 cup extra virgin olive oil with the garlic powder and onion powder. Drizzle or brush this on one side of bread slices. (I use a small basting brush).
Sprinkle on the 1 tablespoon of Italian Seasoning, sparsely
Place in 375 degree pre-heated oven and bake until slight to medium brown (15 to 20 minutes, don't over brown). If bottoms are not dry and crispy turn slices over and bake a short time more. The end product should be fairly dry and crispy. Allow to cool slightly.
Prepare the Topping and the Veggie Paste Thusly: I mince all of the Veggie Toppings except cheese in my Mini Food processor in small batches.
I used "Bellla Sun Luci" sun dried tomato halves packed in a vacuum sealed pouch. (See picture). You could use sun drie tomatoes packed in oil in jars.
Chop Tomatoes. Ripe Olives and Onion and Capers (Optional)to a fine mince and thick paste. Do not puree.
Add 2 teaspoon Extra Virgin Olive Oil, 1 teaspoon vinegar and a pinch of salt and combine with the paste
Spread paste on toasted bread thinly, and top with shredded cheese, a pinch of salt and drizzle with Olive Oil.
Place in 350 degree oven to melt cheese(10 to 15 minutes). Or you could place under broiler if you watch it closely.
Allow to cool slightly or serve at room temperature. Best if not refrigerated, but leftovers are still good if refrigerated. They wont be as crispy though. And could have a slightly tough texture. Allow to return to room temperature to enhance the flavor.
Pour a glass of wine or your favorite drink and enjoy. My pick would be Chianti Wine.