Olive Penguins Cream Cheese Appetizer

• 18 Jumbo black olives
• 1 (8 os.) package cream cheese, softened
• 18 small black olives
• 1-2 carrots, cut for rounds for feet,

1. Cut a slit from top to bottom, lengthwise into side of each jumbo and small olive. Carefully insert about 1 teaspoon of rolled up cream cheese into each olive. Slightly smaller balls for the smaller olives.
2. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece to press in the center of small olive to form thhe beak. If necessary, cut a small slit into each olive before ilnserting the beak.
3. Set a large olive, large hole side down, onto a carrot slice.Then set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick

black olives, cream cheese, black olives, carrots

Taken from www.epicurious.com/recipes/member/views/olive-penguins-cream-cheese-appetizer-50138314 (may not work)