Marching Olive & Mozzarella Penguins

Prep Time: 30 Minutes
Get inspired and watch us create this delicious appetizer!
November/December 2022 Dig In Recipe
Ingredients
Directions
- Wash hands with soap and water.
- Rinse all fresh produce.
- Place olives and mozzarella balls on paper towels and let dry completely.
- Cut large olives in half. Cut a flat bottom on mozzarella balls. Cut small triangle from each carrot slice; reserve to use for beak. Cut red bell peppers into triangles.
- Place cream cheese in a decorating bag with a small tip or a resealable plastic bag with a corner snipped off with scissors.
- Place a dab of cream cheese onto the top of a carrot slice and secure to bottom of a mozzarella ball.
- Take 2 olive halves and apply cream cheese in inner portion; press onto sides of mozzarella ball.
- Insert carrot triangle into opening of one whole jumbo olive. Apply a dab of cheese to top of mozzarella ball and press down whole olive to secure.
- Apply cream cheese to base of red pepper triangle and affix to top of olive. Add an extra dab of cream cheese for puff on top of red pepper triangle.
- Refrigerate until ready to serve.
Note: If not enjoying immediately or if making ahead for a holiday party, use toothpicks to secure hat, wings and feet.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!