One of the things I really needed was a vegan recipe for bocaditos. Especially before Christmas rolls around again. These are one of the hardest things for me to resist at my Cuban Christmastime. ; ) I’ve most often seen these served on an egg-type bread, which I will have to work out at a later date. Since it’s only June, I have plenty of time to perfect my recipe, and will currently be eating this smeared on some sprouted grain bread, or rather by dipping pieces of bread into it.
Note: it came out just a little thinner than I wanted, but it’s still tasty. I’m pretty sure it was from the pimentos, and it was slightly overwhelming the flavor so I dropped down the amount in the recipe below. I’m going to keep thinking about additional tweaks for next time as I eat my way through this batch!
Vegan Bocadito Filling
1 5.5oz package of vegan ham slices (about 10)
2/3 c. vegan cream cheese
1/4 c. vegan mayo
1/4 c. sweet pickle relish
3 tbsp. chopped pimentos
1 tbsp. chopped pitted olives
2 tsp. dijon mustard
salt & pepper to taste
1. Cube ham slices and add to food processor. Pulse into well ground.
2. Add additional ingredients and pulse until smooth. Taste and adjust seasonings. Mix in a little pickle relish after blending for texture.