Prep Time: 10 minutes | Cook Time: 0 minutes
- 1 15-oz can black olives
- 1 container small fresh mozzarella balls
- 1 large carrot, cut into 1/4-inch rounds
Drain the olives and cut a slit from top to bottom, lengthwise, into the side of each olive. Carefully insert the mozzarella ball into the olive to act as the belly.
Meanwhile, cut a small triangle slice out of the carrot and press into the center of an olive. The other piece of carrot will be the feet.
Using a toothpick, connect the carrot feet to the mozzarella and olive. Top with the olive head. Serve.
Make a santa hat by securing a piece of red pepper with cream cheese on the olive.
Chill until ready to serve.
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