Olive Penguins Cream Cheese Appetizer

1. 1

   Cut a slit from top to bottom, lengthwise into side of each jumbo and small olive. Carefully insert about 1 teaspoon of rolled up cream cheese into each olive. Slightly smaller balls for the smaller olives.

2. 2

   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 to press in the center of small olive to form thhe beak. If necessary, cut a small slit into each olive before ilnserting the beak.

3. 3

   Set a large 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

* Per serving · 4 servings · Values may vary.

No additional tips available.