Can you imagine he delight of all the kids when you show up to a Christmas party or school event with a tray full of penguins?? I was just surfing through the internet and found this and felt the need to share it with you. I have yet to try it, but it sounds really good. I think you could even spice it up by adding flavors to the cream cheese, such as roasted red pepper or garlic. You would compensate for the change in color to the cream cheese by covering the outside with plain cream cheese, or you could just leave it. Anyway…the options here are endless! Enjoy!
- 18 jumbo black olives, pitted
- 1 (8 ounce) package cream cheese, softened
- 18 small black olives
- 1 carrot
- 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. 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 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.