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Olive and goat cheese penguins

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Ingredients for 12 servings:

  • 200 g goat’s cheese – Taler (12 Taler)
  • 12 large olives, black without stones
  • 12 small olives, black without stones
  • 1 carrot(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

very decorative for cold buffets or finger food buffets

Halve the large black olives lengthwise; these will be the penguins’ wings. Leave the small black olives whole for the head. For the feet, peel the carrot and cut into approximately 3 mm thick slices. Cut a small “cake slice” out of each slice and insert it into the small olive for the nose. Using moistened hands, form the goat cheese slices into balls, press the olive halves onto both sides, and place the ball on the carrot feet. Finally, place the olive head on top. Tip: If you don’t like olives, you can substitute them with dark grapes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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