Black Olive Penguins

• Produce

  • 8 Green onions

• Condiments

  • 1 can Colossal pitted black olives

• Other

  • about 4 ounces (1/2 of a standard 8 oz brick of Cream Cheese- I like the 1/3 less fat Neufchatel here as it is softer and easier to stuff into the olives
  • 16 (give or take toothpicks
  • 16 thin slices (give or take of the fat end of a peeled carrot

Found on foodiewithfamily.com

Description

Ingredients

• 1 can (about 16) colossal pitted black olives, drained
• 16 (give or take) small pitted black olives, drained
• about 4 ounces (1/2 of a standard 8 oz brick) of Cream Cheese- I like the 1/3 less fat Neufchatel here as it is softer and easier to stuff into the olives
• 16 thin slices (give or take) of the fat end of a peeled carrot
• 8 green onions, long green section only
• 16 (give or take) 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.