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: 
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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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
