Cheeky cheesy penguins
Makes: 16
Prep time: 30 minsTotal time: 
Recipe photograph by Emma Guscott
Cheeky cheesy penguins
These little nibbles are as cute as can be, and tasty too!
Makes: 16
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
0Kcal
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 x 125g pack mozzarella pearls.
- 32 pitted black olives
- 1 carrot
- prosciutto
Step by step
- Drain and pat dry 1 x 125g pack mozzarella pearls. Count out 32 pitted black olives, then slice 16 in half vertically, for the wings.
- Cut 16 slices, about 5mm thick, from a peeled carrot. Cut a small triangle from each one; this creates a beak while also giving shape to the feet. Push a carrot beak into the pitted end of each of the whole olives to form the heads. Holding a half-olive wing on either side of a mozzarella body, sit it on top of a disc of carrot feet. Push a cocktail stick through an olive head, then push this down through the body to the feet, to hold everything together.
- Cut a prosciutto ‘scarf’ with scissors (or use blanched chives for vegetarians) and wrap around each penguin.
