These penguins are sure to be a conversation starter! Almost too cute to eat, they’ll be the hit of your next party. I first made them for a Christmas party and everyone liked them so much, that I made them again for new year’s eve. They take a bit of time to make, but it’s really worth it just to see everyone’s reaction. And they’re yummy too!
18 jumbo black pitted olives
1 8-oz. package cream cheese, softened
18 small black olives, pitted
1 large carrot, skin removed
- Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive.
- Carefully insert about 1 teaspoon of cream cheese into each olive. (see notes below)
- 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 of carrot and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
- Set a big 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.
Food Mingle Blog Alternatives and Substitutions:
- To make the cream cheese easier to work with,let is soften before using it. Then, place the softened cream cheese into a plastic bag and cut the corner of the bag to make a “pastry bag” to squeeze out the cream cheese.
- Dress up the penguin by using thinly sliced roasted red pepper strips as a scarf.
- Try various flavors of cream cheese – my favorite is onion/chives.
- Serve on a bed of crushed ice if desired.
Yield: 18 penguin appetizers
Adapted From: AllRecipes.com