John Myers
Ingredients for 3 servings:
- 9 black olives (pitted)
- 3 slices of carrot
- 1 tsp. cream cheese
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Decoration for the buffet
Cut out a quarter of each carrot slice. The larger pieces will serve as the penguin’s feet. Cut the remaining quarter into small triangles for the penguin’s beak. Break three toothpicks in half. Stick half a toothpick into the center of each large carrot piece. Stick two olives on top (one for the body, one for the head). Place the bottom olive upright and the top olive crosswise. Since the pitted olives already have a small hole in the front, you can easily stick the carrot triangles in there to serve as the beak. Halve the remaining three olives. Stick another half toothpick across the top of the penguin’s body. Stick the olive halves onto the ends of the toothpicks to form wings. Finally, use a sharp knife to hollow out two holes for the eyes and fill them with a dollop of cream cheese.
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