Mary Beam Recipe

Cream Cheese Penguins

By Mary Beam ciaoitalia


Rating:
Serves:
18
Prep Time:
Comments:

I came across these several months ago when I was looking for appetizers for Christmas and New Year's. I think they're just adorable. And although they take some patience. I think the outcome is worth it.

Ingredients

18
jumbo black olives, pitted
8 oz
package cream cheese, softened
18
small black olives
1
carrot, raw
1
jar roasted red peppers (optional)

Directions Step-By-Step

1
Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive.
2
Carefully insert about 1 teaspoon of cream cheese into each olive.
3
Slice the carrot into eighteen 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 the beak. If necessary cut a small slit into each olive before inserting the beak.
4
Set a jumbo 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.
5
Cut roasted red pepper strips into a long thin slice and wrap around the penguin's 'neck' to form a scarf, and/or add a dab of cream cheese to the penguin's head, and put a dollup of red pepper on top to make a hat.

About this Recipe


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11 Comments

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Nov 22, 2011 - Lillian Russo shared a photo of this recipe. View photo
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Nov 22, 2011 - Lillian Russo shared a photo of this recipe. View photo
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Lillian Russo Lilliancooks
Nov 22, 2011
LOL! I have the same recipe posted! I love your pics!!! The igloo is a great idea! I'll post my pic here too...please feel free to post your pics on my recipe! =)
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Trecia Kindred tkskitchen
Nov 20, 2011
HI! I love your penguins! Both of my children love them. I'm going to make these, but how did you make the igloo? It looks neat.
Thank You! Happy Thanksgiving!
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Colleen Sowa colleenlucky7
May 8, 2011
This is so cute and tastes great! Thanks for posting!