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The Cuban Cuisine Primer
Ramona V. Abella

by Ramona V. Abella

This recipe is a simple and marvelous way to add sophistication to your Sunday brunch or just some fun to your every day breakfast. Of course, you must be a true garlic lover to appreciate it. But all is not lost should you not be such a fan of fresh garlic. Believe it or not, you can omit the garlic and still enjoy a wonderful sensation as you savor the combination of warm, crunchy (outside) yet moist and chewy dough inside, lightly laced with the subtle and spicy undertones of a first-class olive oil imported from Spain or Italy.

Servings: 4 - 6

Ingredients:

• One loaf of fresh Cuban bread (or substitute the lightest Italian bread you can find at your neighborhood grocer or baker)
• ½ cup of the very best virgin olive oil you can find and afford
• dash of salt, about ¼ tsp or to your taste. You may omit the salt.
• 3 medium, peeled and crushed cloves of garlic

Method:
Blend the last three ingredients and set aside to serve in one or more small serving bowls. Keep at room temperature.
Heat the Cuban bread in the oven, cut into 1-inch slices and serve, wrapped in a colorful towel or napkin to keep it warm.
Invite your family to dip the bread into the olive oil and garlic mixture to their hearts' content.

Tip:
Of course, you can expand or cut back on the recipe quantities according to the number of people you are serving. This recipe could even be used as a hot appetizer for a small dinner party: simply cut the bread into bite-size chunks!

Note:
Remember, we have learned that the human body needs good fat to function at its optimum capacity and that olive oil is one of the best sources of fat for us. It helps us keep the bad cholesterol down! Just don't overdo your over-all consumption of fats in your daily diet.

Ms. Ramona V. Abella's website: The Cuban Food Fairy