Friday, March 10, 2006
Pasta de Queso Crema Bocaditos

(Cream Cheese and Olive Filled Cuban Tea Sandwiches)
One 8-oz package cream cheese, at room temperature
1/4 cup finely chopped drained pimientos
1/2 cup pimiento-stuffed green olives, drained and finely chopped
salt and freshly ground black pepper to taste
milk to thin the filling, if needed

Mix all the ingredients together thoroughly by hand or by pusling in a food processor. Adjust the seasonings as needed. COver and refrigerate until ready to spread, then bring to room temperature and thin with milk if necessary. Spread the filling in between two slices of firm white bread (I use Pepperidge Farm's Sandwich Bread). Trim crusts and cut the sandwiches into squares, triangles or rounds.

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