Black Olive & Feta Cheese Penguin Recipe

Prepare olive shells

Using 24 large pitted black olives, gently make a slit lengthwise along one side of each olive without cutting all the way through. Open each olive slightly to create a cavity for filling and set them on a plate.

Make feta-cream filling

In a medium bowl, combine 1 cup softened cream cheese, 1/2 cup crumbled feta, 1 tablespoon finely chopped parsley, and 1/4 teaspoon freshly ground black pepper. Mix with a fork until smooth and uniformly combined. Taste and adjust salt/pepper as needed (feta is salty so likely no extra salt required).

Transfer the filling to a piping bag fitted with a small round tip (or use a zip-top bag with a corner snipped). Pipe a small oval of filling into the cavity of each prepared olive to form the penguin’s white belly, leaving the top portion of the olive exposed as the black back.

Prepare orange beaks by cutting 24 tiny carrot triangles (about 1/4 inch wide at the base). If carrots are hard, briefly blanch slices 30 seconds in boiling water, then cool so they are easy to cut and small enough for the olives.

For a slightly creamier tummy texture, combine 1/2 cup softened small cream cheese log and 1/4 cup shredded cheddar in a small bowl; stir until smooth. Spoon a very small amount (about 1/2 teaspoon) of this mixture onto the front of each olive over the feta-cream filling if you want a slightly raised tummy; this step is optional.

Press a small carrot triangle vertically into the upper portion of the filling to form the penguin’s beak so it protrudes slightly.

For the eyes, place a drained caper on the upper front of each olive, above the beak, pressing gently so it adheres to the filling. For pupils, use a tiny dot of finely diced black olive or a small piece of caper pressed into the center of the caper to create contrast.

Optional feet: Cut 12 mini pepperoni slices or red bell pepper into small foot shapes. Attach two small feet at the base of every penguin by tucking them under the bottom of the olive or securing with a short toothpick so the penguin can sit upright on a cracker.

Place each finished olive penguin on a cracker or crostini. If desired, insert a toothpick through the back of the olive into the cracker to anchor it for serving.

Arrange penguins on a serving platter with small sprigs of dill between them as garnish. Keep refrigerated until ready to serve. Serve within 4–6 hours for best texture, or up to 24 hours covered.