Cream Cheese Pengiuns

1. 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.

11. Ctt dry salami to wrap around top olive (for a scarf)