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1
Make a radish rosette by first cutting off the top and the tip of the radish.
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2
Looking at the radish from top to bottom, imagine that it is a square with 4 sides.
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3
Then with a small knife, make a cut down one side of the radish that is about halfway down to the bottom of the radish.
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4
Dont cut the radish all of the way down to the bottom.
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5
Next, on the other side of the radish make another cut that is about halfway down, making sure not to cut the radish all of the way down.
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6
Then repeat by making the same type of cuts down the next two sides.
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7
Add water and a couple pieces of ice to a small bowl.
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8
Add the radish to the bowl.
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9
Let sit in the refrigerator for about 20 minutes or until the radish opens up like a flower.
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10
While the radish is in the refrigerator, cut the carrots in half lengthwise (if youre cutting the carrots ahead of time, put them in a Ziploc bag with some water so they dont dry out).
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11
On a flat large plate or platter, form the outline of the pumpkin with the carrots (round side down).
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12
Then make the smile for the pumpkin by using about 10 black olives for the bottom lip of the smile.
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13
For the inside of the smile, add about 5 black olives.
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14
Lastly, for the top lip of the smile, use 4 more black olives and leave spaces on each side of the two olives in the middle for the pumpkins teeth.
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15
For the teeth, cut a couple of the carrots in half and lay them inbetween the black olives forming the top lip.
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16
Add the radish to make the nose.
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17
Next, for each eye, use 4 black olives to make a diamond shape.
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18
Fill in the face with the rest of the carrots.
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19
To make the stem, lay two green olives along the top edge at the top of the pumpkin.
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20
Top with two more green olives.
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21
Lastly, for the eyes, cut the remaining green olive in about 1/2 inch slices.
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22
Remove the pimento and lay one slice over each of the diamond-shaped black olive eyes.
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23
Serve with your favorite dip.
