Cream or Neufchatel Cheese softened
Peel and halve the carrot. Cut into half disks
Cut a small triangle out of the half disks. Now you have feet and beaks!
Using kitchen shears, cut a V shaped notch out of half of the olives.
Season the cheese with a little garlic powder, mix well and spoon into a small plastic bag. Snip off a little piece in the corner of the bag to make a quick piping bag.
Pipe the mixture into the cut slit in one olive, and into the hole of one you left whole. Add a small triangle into the hole to make the beak. Use a toothpick to thread the head onto the body and onto the carrot "feet."
Continue until you are out of olives.
Until next time, Eat Well & Keep Digging!
The Gastronomic Gardener
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Cooking blog http://ihopeyouarehungry.blogspot.com/
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