Cheese Ball
Yield: Makes 22-24 balls
Ingredients:
- 250 g cream cheese, room temperature
- 2 garlic cloves, grated
- 1/2 cup fresh coriander, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup ground walnuts
- black pepper to taste
Instructions:
Mix cream cheese, garlic and pepper together until smooth. Cover and refrigerate the mixture for 3 hours.
Use a small ice cream scoop or fruit baller and shape the mixture into 1-inch balls.
Combine coriander and parsley for coating balls.
Roll some of the cheese balls in ground walnuts and some in herb mixture until coated. Refrigerate for 1-2 hours or until firm. Serve with French bread or cracker.
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