Cream Cheese Penguins

Mary Beam

By
@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.


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Rating:
★★★★★ 3 votes
Comments:
Serves:
18
Prep:
1 Hr

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)

Step-By-Step

1Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive.

2Carefully insert about 1 teaspoon of cream cheese into each olive.

3Slice 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.

4Set 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.

5Cut 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.

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