Penguin appetizer with olives
Ingredients
- Black olives
- carrot brunoise
- fresh goat cheese
- toothpicks
Serves
12 persons
Time
30 minutes
Preparation
Slit an olive lengthwise and fill the opening with goat cheese. Take another olive and place a piece of carrot brunoise in the opening on top of the olive (where the stone was removed). This will be the nose of the penguin. Place the penguin’s body and head on a toothpick. Finish with another two carrot pieces for the legs and if you like, you can serve the penguins on a cauliflower iceberg.