Food

Bocadito

 

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I wish I had a photograph of the group of Cuban women, gathered around the table and standing in the kitchen, chatting away, as music serenaded them, while they cut crust off of bread and prepared sandwiches for a party that I remember as if it were yesterday. Glenda’s family knew how to throw a party; and they also knew that a good half of the pleasure of the party was in the getting ready.

I have had the good fortune to enrich my repertoire, in the kitchen, at the hands of many of my friend’s mothers who are excellent cooks. This dish, which I witnessed Mercedes and all of those Cuban women make, 35 years ago, could not be simpler, though when she made it, without the use of a food processor, I had never seen anyone dicing and chopping olives with more vigor – it perhaps was a bit exhausting. I throw everything in a food processor, and in minutes have the perfect spread for a party, tea, or midnight snack.

Many years later, when I moved to South Florida, I was beside myself, when I saw it ready made in the deli section of Publix. This very typical Cuban concoction, screams out 1950’s food influenced by American products – from potted ham to cream cheese, yet is Cuban to the core!

What is wonderful about Bocadito, which literally means a little mouth full, is that you can use it to make delicate, crust less sandwiches, or to fill celery or as a dip with crackers.

 

Ingredients and Directions:

Add one can of deviled ham, 10-15 green olives, with pimentos, and one brick of cheese to either a food processor or large bowl. If preparing by hand, chop the olives, and mix vigorously cheese and ham until both are incorporated, adding chopped olives, at the end. If you have a food processor, add cheese and ham first, mix, and then drop the olives in, pulsing until the texture is to your taste – I love olives and add twice as many – enjoy!

 



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