Cuban Bocaditos
Bocaditos! These classic, Cuban finger sandwiches are a staple party food for all types of gatherings. Fluffy bread is filled with various savory spreads in these appetizers that are a must-have at Cuban parties.
Servings: 20 bocaditos
Ingredients
- 20 bocadito rolls (or sweet Hawaiian rolls) sliced almost all the way through
- 8 ounces (1 package) cream cheese
- ½ cup pimento-stuffed olives drained
- ¼ tablespoons diced pimentos drained
- 1 teaspoon milk if needed, for thinning
Instructions
- Place cream cheese, olives, and pimentos in the bowl of a food processor. Pulse until smooth.
- If the mixture is too thick, you can thin it out by adding 1 teaspoon of milk at a time until it reaches a spreadable consistency.
- Scoop into a container and cover. Place in the refrigerator for about 2 hours to chill the mixture.
- When ready to assemble bocaditos, spread about 1 tablespoon of filling on each roll. Place on a platter and cover with a damp paper towel or clean dish cloth and refrigerate until ready to serve.
Notes
For other variations such as Bocaditos con Pasta de Jamón (Ham Spread), Pasta de Pollo y Esparragos (Chicken & Asparagus Spread) and Elena Ruz (Turkey & Jam) finger sandwiches, see the "Other Type of Bocaditos" section above.
Bocadito recipes adapted from Memories of Cuban Kitchen Cookbook.