Sunday, January 16, 2011

Penguin Appetizers

Inspiration:
I saw these on Megan's blog over two years ago and finally had the chance to make them for a neighbor's New Year's Eve party.

These were much easier to make than I expected, and they tasted pretty good! I'll keep these in mind for future winter parties.


Ingredients:
  • 18 jumbo ripe Black olives

  • 18 small ripe Black olives

  • 1 (8 ounce) package cream cheese

  • 1 carrot (about 6 inches long and 1 inch wide)

  • 18 long fresh chives

  • 18 frill toothpicks


Instructions:
  1. Cut a slit lengthwise from top to bottom in each jumbo olive
  2. Fill each cavity of the jumbo olives with about a teaspoon of cream cheese
    (using a pastry bag makes this much easier)

  3. This makes the the white stripe in penguins chest. Cut carrot into 1/4 inch slices,then out of each slice cut a small pie shaped piece. This makes the feet, save the piece you cut out, this will be the beak

  4. In the x slit in the center of each small olive (where the pit was removed) press the small piece of carrot into the hole with the pointed end out.

  5. Using a frill toothpick,stack head ( small olive ), body (large olive) and feet (carrot slice), adjusting so that beak, cream cheese breast and notch in carrot line up.

  6. Tie chive around neck for the scarf.

12 comments:

weezermonkey said...

Sooooooooooooooo cute!

Jen said...

LOVE these Liz!!!

brannyboilsover.com said...

cute!!

alOnE_3 said...

Suddenly, my stomach growled because of these =) I want to eat but I can't. These are so cute =)

Megan said...

They turned out adorable! :)

USA Kiwi said...

Super cute!

Kelly said...

I don't eat olives, but those are adorable!!

{grace} said...

OMG, those are adorable! I love olives.

Insomniac said...

Those are so cute! Too bad olives are on my hated foods list. Also on list: tomato juice and beets

HaveShoesWillTravel said...

Penguins are my favorite. I might have trouble eating them. I'm way too lazy to make food look pretty before stuffing it in my mouth.

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