Penguin Canapes (perfect Christmas canapes!)

Easy to make - no cooking at all - and they look fantastic! All your guests will be flabbergasted at your artistic ability!

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   Note: use larger olives for the bodies and smaller ones for the heads.
   
   To make the body:
   Slit a large olive and fill with cream cheese - the easiest way is to pipe it in. When full, use a knife to smooth over level with edges of olive.
   
   To make feet and beak:
   Cut a thin triangle out of a carrot slice by making two cuts from the edge of the carrot to the centre. The large piece left is the feet and the traingle is the beak.
   
   To make the head:
   Make a slit in a small olive and gently ease the wide end of the beak into the slit. If your carrot slice is too thick the olive will split open, so you may need to trim the wide end of the beak (this is the trickiest part!).
   
   To complete:
   Rest the body on the feet, place the head on the body and then feed a cocktail stick at a slight backwards angle through the top of the head, the body and into the feet. This holds your finished canape in place.
   
   To serve:
   They look good on a stainless steel or white base as it gives the impression of ice/snow.
   
   To store:
   Keep in fridge until you serve them - they can be made the night before, but make sure they don't dry out so keep in airtight container or wrap well with cling film.