Penguins

• 3 Carrots
• 1 cup Medium Olives
• 6 tablespoons Whipped Cream Cheese
• 1 cup Jumbo Olives
• 1 handful Chives
• 2 sprigs Parlsley

1. Peel carrots then cut 1/2" rounds starting at the large end. Then slice a small triangular sliver out of each carrot round. Place carrot sliver in medium olive opening with pointed end pointing out like a nose.
2. After draining both cans of olives cut a tiny sliver out of the jumbo olives.
3. After mincing your herbs combine with cream cheese. Using an injector inject the cream cheese & herb mixture into the jumbo sliced olives generously. Don't worry if you don't have an injector just use a small ziplock bag and cut off a corner to make your own pastry bag.
4. Stacking Process= Place a carrot round down. While holding a toothpick hold Stuffed Jumbo Olive lengthwise with belly over cut out portion of carrot round. Place medium olive with nose on to also facing over carrot round opening. Skewer all 3 pieces together to form your Penguins.

carrots, medium olives, cream cheese, jumbo olives, handful chives, parlsley

Taken from food52.com/recipes/23121-penguins (may not work)