THE past few years, October and November have been known as ?Spanish Months,? when activities promoting the food and wine of Spain are held, many of them in places managed by Fuego Hotels and Properties Management Corp.

This year, aside from holding the festivities at Taal Vista Hotel, Punta Fuego and Pearl Farm in Davao, ?Flavors of Spain? was also held at Hotel Vida, a new deluxe hotel in the Clark Freeport Zone in Angeles, Pampanga, just a 40-minute drive to Subic.

We trooped to Hotel Vida a few weeks ago to have a taste of the menu created by chef Mikel Arriet. At the hotel?s Salt Coffee Shop, chef Mikel served a modern interpretation of traditional Spanish dishes.

There was a deconstructed version of marmitako, a stew made of tuna and potatoes. Instead of being served like the usual stew, the tuna and potatoes were arranged in separate mounds, surrounded by a puddle of sauce. The squid consommé was served as a very light broth, topped with balls of idiazábal cheese and a crisp, black cracker.

Chef Mikel also deconstructed the pa-amb tomàquet, bread slathered with tomatoes, garlic and olive oil. I much prefer the traditional one, which is great eaten as a snack or with ham and cheese. Here is his recipe for this Spanish dish.

(For info on Hotel Vida and Salt Coffee Shop, call (6345) 499 1000; or (632) 840 1430; or email: hotelvidaclark@fuegohotels.com)

Pa-Amb Tomàquet

1 loaf country bread or any bread of choice

8 small tomatoes

4 cloves garlic, chopped

? c extra virgin olive oil

Pinch of salt, or according to taste

Grill or toast bread to desired doneness (lightly toasted, medium toasted, etc.)

In a bowl, grate tomatoes and mix with garlic, olive oil and salt. Spread on bread while it is still warm.

Serve with Jamón Serrano, cheese or cold cuts.

Tips

Since this is a very simple recipe, the quality of ingredients is important. If possible, use artisan or homemade bread (or only good commercially available ones).

You can also use sliced baguette or French bread.

If you?ll grill the bread, spray grill with nonstick spray or brush with oil (before heating the grill) so bread doesn?t stick.

Make sure the grill is hot before putting the bread. While grilling, press the bread with tongs or a heat-proof spatula to create grill marks. Grill marks are not necessary but they do give the bread an appetizing, more professional look.

You can also serve this as an accompaniment to pasta.