Olive Penguins

I found this on Pinterest, and decide to try it for myself. I’m not really great in the kitchen, but no cooking was involved so I thought I could handle it!

It’s not too Thanksgiving-y…but might make a fun addition to the Kids table! (and watch and see how many adults grab one!)

To do this, you need:

Softened Cream Cheese

Large Olives ( I used Lindsay Colossal)

Smaller Olives ( I used Lindsay Large Olives)

Carrot

Toothpicks.

Preparation: Remove olives from containers and let drain on paper towels. Clean and peel carrot. Starting at the thick end, cut disks (about an 1/8 of an inch wide) from the carrot. Make a small pie wedge cut in each of the carrot disks and save the wedges (these are used for the beaks)

Take one the larger olives and slice it on one side from top to bottom and stuff with cream cheese.

Once stuffed, take a sharp knife and at an angle draw it down the front of the olive, to get a clean line of the tuxedo “”jacket”. This will smooth out the cream cheese “shirt” and remove most of the cream cheese that is on the olive itself.

Dip a paper towel in water to remove excess cream cheese from the olive.

Place the stuffed olive on a carrot disk .

Then, take a smaller olive and carefully insert one of the carrot “beaks” into the smaller opening.

Place a toothpick all the way through the top of the smaller olive and then continue spearing the toothpick through the larger stuffed olive all the way down to the carrot.

Thanks, Once Upon A Plate!

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