Penguin Poppers (Appetizers)

By vpitts2004

Ingredients

• Black Olives (Pitted in both Jumbo & Colossal sizes)
• Cream Cheese
• Whole Carrots
• Long Wooden Skewers
• Cutting and butter knives

Details

Adapted from keyingredient.com

Preparation

Step 1

• Start by slicing the tips off both ends of the larger olives, and then cut-away a football-shaped lengthwise section to serve as the penguin’s white “belly.”
• Use a butter knife to fill the sliced olives with cream cheese, and then place in the refrigerator to firm up the cheese (15 – 20 minutes).
• Peel and slice your carrots into quarter-inch sized discs, and then carefully slice a triangular wedge out of each carrot disc. Insert the carrot wedge into the hole in the smaller olives to create the penguin’s noses.
• Assemble the Penguin Poppers by laying a carrot disc down flat, and then stack a cheese-filled olive on top so the carrot “feet” face forward. Next, stack the smaller olive “head” lengthwise on top of the large olive, and then secure both olives to the carrot base with a wooden skewer.
• Repeat until you’ve hatched an entire colony of Penguin Poppers.

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