Olive Penguins Appetizer

Carol Perricone

By
@coolbaker1

I found this recipe in a magazine and forgot about it. I discovered it again in my recipe file, and decided to make it. They are so cute.

My photos


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
18 penguins (or more as you wish)
Prep:
30 Min
Method:
No-Cook or Other

Ingredients

18
jumbo black olives, pitted
18
small black olives
1 pkg
(8 oz) cream cheese, softened
carrots

Step-By-Step

Step 1 Direction Photo

1Cut a slit from top to bottom into one side of jumbo olive. Carefully insert 1 tsp. cream cheese into olive.

Step 2 Direction Photo

2Cut carrots into 1/4 inch thick rounds. Cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form beak. If necessary cut a small slit in olive before inserting the beak.

Step 3 Direction Photo

3Set a big olive, large hole side down, onto a carrot slice. Then set a small olive onto the large olive, adjusting so that the beak, cream cheese chest, and notch in the carrot slice line up. Secure with a toothpick.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free, Low Carb
Other Tags: Quick & Easy, For Kids