Cream Cheese Pengiuns
Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
30 Min
Method:
No-Cook or Other
Ingredients
- 18
- large black olives
- 18
- small black olives
- 1
- carrot
- 1/2 c
- herb and garlic cream cheese
- 1 pkg
- dry salami
- 18
- toothpicks
How to Make Cream Cheese Pengiuns
- 11. We need big and small olives.
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2. We also need one peeled carrot sliced into rounds. We need 18 rounds.
Cut a small notch out of each carrot slice to form feet. Save the cut out piece.
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3. Toothpicks.
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4. Softened cream cheese.
Plain or mixed with garlic salt and herbs. That is up to you.
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5. Cut a slit from top to bottom, lengthwise, into the side of each bigger olive.
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6. Use a small spoon or a pastry bag (or a plastic bag with a corner cut out)…
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… to fill each bigger olive with cream cheese.
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7. Place a filled olive on top of a carrot slice and secure with a toothpick.
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8. Then, cut a small slit into each smaller olive.
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9. Press the saved cut out carrot piece into the small olive to form the beak.
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10. Set a small olive onto the large olive, adjusting so that the beak, cream cheese chest, and notch in the carrot slice line up. - 211. Ctt dry salami to wrap around top olive (for a scarf)
