In high school, I threw a lot of parties. Some my parents knew about, and some they didn’t. I think my first real attempt at cooking (or perhaps making) something interesting was when I threw a party and made a bunch of hor d’oeuvres. One of the recipes I found was for cream cheese and olive penguins.
This is a perfect treat for a winter party. Like the buckeyes, these little suckers are time consuming, but well worth it. All you need is:
- Jumbo Black Olives
- Small Black Olives
- Cream Cheese
- Carrots
- tooth picks
- red pepper (optional scarf)
The creation is pretty straight forward. I recommend doing this in almost an assembly line fashion. Start with all the feet and noses, then the bodies, assemble the heads, put it together.
For the feet and nose, just cut a small sliver of carrot off so you have a circle.This will be your base, so make it an even cut and make sure it’s thick enough to support the weight of the olives. Then, cut a tiny triangle out of that circle. Keep the triangle, that’s your nose!
Next, take a jumbo olive and cut it in the middle so you can open it a bit, but not completely in half. Fill it with cream cheese. There’s your body!
Take a small olive and hold it do that the top is facing you. Use a knife to cut a very small sliver into it and then stick the tiny triangle into it. Now you have a head and beak.
To put together, take a tooth pick and run it through the head, body and feet. Done!
If you want a scarf, you can either use twizzlers or red pepper. Cut SUPER thin and tie around his neck.
Most people love the way they look, and the way they taste, but sometimes it takes the crowd a bit to jump in because they’re almost too cute to eat.
