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Spanish Nights From Jane Steele of Simply Gourmet
By Jeff Becker Photography by Russell Bamert
This edition’s Edible Education featured a night of Spanish dishes and personal chef Jane Steele of Simply Gourmet catering was on hand to lead the way.
 TOMATO BREAD PA AMB TOMAQUET
This is one of the classics of the region. Try to use Ciabatta bread, or thin foccacia. If it is thin it will broil perfectly for a little crunch. Top with Jamon
Serano and/or Manchego cheese for a heavier tapas.
Sliced loaf of Ciabatta or other thin bread (like foccacia)
2 very ripe tomatoes
Garlic, optional
Extra-virgin olive oil
Kosher salt and pepper
At its simplest, slices of bread are simply rubbed with half a fresh juicy tomato. If the bread is soft, you can toast it first (as I always do). Other options are to flavor it with garlic, or drizzle olive oil over the top, (both of which I do in addition to salt and pepper). Bake at 450° for 5-10 minutes.
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