Cuban Bocaditos

Name: Cuban Bocaditos
Prep time: 5 min
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)

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Prep Time: 5 minutes

Servings: 20

Author : The Kitchen Prep

appetizers bocaditos cuban

Ingredients

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20 bocadito rolls (or sweet Hawaiian rolls) (sliced almost all the way through)8 ounces (1 package) cream cheese½ cup pimento-stuffed olives (drained)¼ tablespoons diced pimentos (drained)1 teaspoon milk (if needed, for thinning)

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Instructions

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Step 1

Place cream cheese, olives, and pimentos in the bowl of a food processor. Pulse until smooth.

Step 2

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.

Step 3

Scoop into a container and cover. Place in the refrigerator for about 2 hours to chill the mixture.

Step 4

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.