I love sharing me recipes!

I love sharing me recipes!

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Saturday, November 30, 2013

Olive Penguins ♥

There is a chill in the air and these appetizers are a hit at holiday parties! Supercute! enjoy! ♥


Ingredients ♥

    1 can (about 16) colossal pitted black olives, drained
    16  small pitted black olives, drained
      4 ounces (1/2 of a standard 8 oz brick) of LIGHT Philadelphia Cream Cheese TIP ( let it sit for a bit to soften its easier to work with)
    16 thin slices (give or take) of the fat end of a peeled carrot
    16  toothpicks


Directions ♥


Cut a small triangular wedge out of each carrot slice.
Use a skewer or toothpick to push the narrow end of a carrot triangle through the wide hole of each small olive until it pokes out the narrow pitted hole.
Make a lengthwise slice halfway into each colossal olive. Gently hold the olive open and push as much cream cheese into the opening as you can, filling the olive. Use your fingers or a paper towel to tidy up along the edges of the opening.
Place a filled olive, large hole side down, on a carrot round, lining up the white of the cream cheese with the wedge cut from the carrot round. Use a toothpick pushed down through the center to hold the "chest" of the penguin to the "feet".
Push one head, "beak" side lined up with the "chest" and "feet" down onto the toothpicks.
Cover tightly with plastic wrap and refrigerate until ready to serve. enjoy! ♥


2 comments:

  1. These Olive Penguins look super cute and sound very tasty. They'll certainly be wonderful to serve as appetizers for Christmas ! Thanks for sharing +kiro vosk

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    1. thank you! I am glad you like my adorable recipe! :)

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