Cheese Ball from Cooking and Cooking
Yield: Makes 22-24 balls

Mix the cream cheese, garlic cloves and black pepper until smooth. Cover and refrigerate the mixture for several hours until chilled, about 3-4 hours.

Use a small ice cream scoop or fruit baller and shape the cheese mixture into 1-inch balls (cheese balls can be made any size you wish and you can shape them with your hands).

Combine fresh coriander and fresh parsley for coating balls. Roll some of balls in ground walnuts and the others in herb mixture until coated. Refrigerate until ready to serve (1-2 hours). Serve with French bread or cracker.