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Olive & Cream Cheese Penguins




Source of Recipe


posted by E. Quin at rc


List of Ingredients




Makes 18 penguins

18 jumbo ripe black olives
1 pkg. (8oz) cream cheese
1 carrot (at least 6" long and 1" in diameter), cut in 1/4" slices
18 small ripe olives
18 frill toothpicks




Recipe



Cut a slit from top to bottom of each jumbo olive on one side only.

Insert about 1 tsp. cream cheese into olive to fill cavity.

Cut a small triangular notch out of each carrot slice to form feet.

Press cut out notch piece into center of small olive to form beak (if necessary, pierce olive with small
paring knife or toothpick to make a hole).

Using a frill toothpick, stack head (small olive), body (jumbo olive) and feet (carrot slice) adjusting,
so that beak, cream cheese breast and notch in carrot slice line up.

TIP: The penguin will stand up better if the olives are stacked with larger holes facing downward.


YIELD: 18