Choose a bread that, when sliced either across or on the diagonal, can accomodate the toppings you plan to use. I like a french bread or sourdough loaf or baguette (even seeded is OK) that has a dense enough crumb to hold the topping. Some breads have such an open crumb that the toppings drip through. Bigger (across) loaves can be used, but you will have to cut the pieces in half. Slices should be about 3/4-inch thick.
Brush bread lightly on both sides with fine extra virgin olive oil. Some people toast it first than drizzle olive oil on top. I find that this makes it too olive-oily, which can detract from some toppings and make the final product too drippy.
Next toast the bread. Grilling it over a grill is best and leaves nice lines on it. You can also broil it (watch it closely or you will burn it) or even brown it in a cast iron pan. Turn it over and brown on both sides. Take toasted bread off the grill and rub lighly with the cut end of a half-clove of garlic. Rub it quickly on each side of the bread. It doesn't take much so don't scour the thing. THE BASE IS NOW DONE.
TOPPINGS: The key is trying lots of things.
Ahi: Get a piece of fresh (not frozen) Ahi which you can cut into long rectangles. Create a rub from Cajun spices, cumin, curry powder, salt, pepper, dried peppers, paprika dry herbs. Just put some things together until you get something spicy that you like. Coat the Ahi (tuna) in the rub and saute in a cast iron pan on each side in olive oil and a little butter. Keep it rare; even the ends should be cooked. As it finishes, drizzle fresh lemon juice over the top. Take the tuna off the pan and slice it on the diagonal with sharp knife.
Spread the bread slices very lighly on one side with wasabi mustard (buy it or add a little wasabi to your favorite spicey mustard). Place the sliced Tuna on top and sprinkle with chopped parsley.
WIld Mushrooms: Saute your favorite sliced wild mushrooms in olive oil and a little butter. I use a small amount of the fat in order to get a carmelized mushroom, because I like the way it looks and tastes. When brown, I add a little dry white wine and lemon juice (unless the wine is real acidic) and let the alcohol cook off. Spread a light layer of fresh goat cheese (sometimes I use a nice gorgonzola or maytag blue cheese) on bread and arrange mushroom slices on each piece. Top with some fresh chopped parsley.
The Traditional Tomato: Chop tomatoes into small pieces. I like using firmer mixed heirloom tomatoes in mixed colors. Let tomatoes sit in colander in sink with a little kosher or sea salt on top. After ten minutes, place tomatoes in bowl with a little chopped basil, fresh olive oil, and ground pepper. You can add cubed mozzarella, or lay the tomatoes on a bed of thinly sliced mozarella, or leave out the cheese completely
Fiori di Zucchini: Place one Zucchini Fritti (see recipe) on a bed of goat cheese. Grind Fresh pepper and use a little chopped italian parsley.
Other ideas:
--Roasted Peppers over blue cheese or gorgonzola
--Melted Pecorino Toscana with basil and black pepper
--Thin sliced raw babby artichokes in a vinearette
--Prociutto with goat cheese, topped with chutney
--Chopped grilled vegetables including Eggplant, asparagus, peppers, carrots, tomatoes, onions etc. in combination or separately. Toss lightly in olive oil.
--Just plain with fresh oil
