Cream Cheese Penguins

Mary Beam Recipe

By Mary Beam ciaoitalia

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.


Recipe Rating:
 3 Ratings
Serves:
18
Prep Time:

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