By rich washington
July 26, 2013
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Author Notes: 5 Ingredients
Med. & Jumbo Black Olives
3 Large Carrots
Whipped Cream Cheese
Fresh Herbs From Your Garden
25 Sturdy Wooden Toothpicks

I saw this at an event that was catered and added the fresh herbs.
rich washington

Makes: 20

  • 3 Carrots
  • 1 cup Medium Olives
  • 6 tablespoons Whipped Cream Cheese
  • 1 cup Jumbo Olives
  • 1 handful Chives
  • 2 sprigs Parlsley
  1. Peel carrots then cut 1/2" rounds starting at the large end. Then slice a small triangular sliver out of each carrot round. Place carrot sliver in medium olive opening with pointed end pointing out like a nose.
  2. After draining both cans of olives cut a tiny sliver out of the jumbo olives.
  3. After mincing your herbs combine with cream cheese. Using an injector inject the cream cheese & herb mixture into the jumbo sliced olives generously. Don't worry if you don't have an injector just use a small ziplock bag and cut off a corner to make your own pastry bag.
  4. Stacking Process= Place a carrot round down. While holding a toothpick hold Stuffed Jumbo Olive lengthwise with belly over cut out portion of carrot round. Place medium olive with nose on to also facing over carrot round opening. Skewer all 3 pieces together to form your Penguins.

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