Wednesday, December 8, 2010

Cutest Appetizer Ever

What I am about to share with you is a show stopper appetizer. It will be the most commented-upon item of your party menu. Not because it's the most delicious food you've ever popped into your mouth (though it is rather tasty), but because it's so stinkin' CUTE!

My husband, a manly man to the nth degree, actually said, "These are almost too cute to eat."

Indeed, they are.

Meet Huey.

Hi Huey.

This is Hubert.

And Horace, and Humphrey, and Harry, and Hamilton, Harold, Hector, Henry, Howie, Homer, Hugo, Hugh, Hunter...

A word to the wise. Don't name your penguins. It makes it so much harder to eat them.

Trust me.

Except for Bob.

For some reason it wasn't hard to eat Bob.

They are a bit tedious to make, but the appreciative and delighted grins, chuckles, and comments of your guests will make it all worth it.

Show Stopper Penguins

1 can Jumbo black olives
1 can Small (or Medium) black olives
1 8 oz. package of cream cheese
1 or 2 carrots

1. Slice the carrot into about 1/8th inch slices. Cut a V shape notch out of each slice (the big piece of the pie is the feet, the small slice is the beak).
2. Slit one Jumbo olive, lengthwise, and stuff with about 1 tsp. cream cheese (I rounded the teaspoons into little balls, first, and it helped a little).
3. Insert the small carrot wedge into the "x" on a small olive.
4. Line up the head, body, and feet, and secure with a toothpick.
5. Prepare to hear, "Aaaaww!! How cute!"
6. Refrain from naming your penguins.

You can use sliced red or green bell peppers to make scarves. Try them!

(I'm a day late on Tasty Tuesday, as I was making appetizers all day yesterday. If you wrote a Tasty Tuesday post, please link it today!).


April Harris said...

Your penguins really are the cutest appetizers ever!! I love the photos and this was such a fun post to read.

Jenn said...

Those are the cutest things EVER! I'm so making these :)

Kirsten Caroline said...

I wonder if mozzarella balls would work, too . . .

Farmer's City Wife said...

Well, I think they'd have to be pretty tiny mozz balls, or your olives would have to be huge... but the potential is definitely there, and it'd definitely up the taste factor!

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