These little penguin appetizers are just the cutest way to at some whimsy to your holiday appetizer trays. Easy to make - just follow the directions below shared with us by Jim Hockley.
What you need:
Two (2) sizes of black olives (pitted) Regular and Jumbo, Calamata or regular black olives; Toothpicks; Cream Cheese - softened to room temperature (this is important); Piping bag fitted with small tip; roasted red pepper and Carrots.
How to make:
Make a small incision in each of the small olives for carrot beak;
Make a lengthwise slit on the front side of the larger olives from the midsection down to the bottom.
Slice carrots into discs - not too thick and blanch in salted boiling water. Cool and slice out a triangle for the beak - the rest of the carrot round will be the penguin's feet.
Pipe softened cream cheese into the belly of each large olive.
Stick toothpick through large olive with the cream cheese and then stick the smaller olive on top and then anchor the toothpick to the carrot feet. Pop the small carrot triangle into the small olive to make the beak. Wrap the roasted red pepper strip around the penguin as a scarf.
Happy holidays from Chef Jim Hockley