Source: Enlitened Kosher Cooking by Nechama Cohen

Cheese balls with herb garnish.

Servings

1.5 cup Cheese, Mexican, farmer
0.5 cup Cheese, ricotta, lite (or soft white cheese, well-drained)
1 cup Cheese, muenster, low fat, shredded ( or cheddar or any low fat yellow cheese etc.)
0.25 cup chopped scallions , minced (see Tip)
1 tbsp Worcestershire sauce (optional)
1 tbsp paprika, sweet, Hungarian
0.33 cup dried dill weed , minced
0.33 cup chopped parsley , minced
0.33 cup Nuts, almonds, oil roasted, unsalted , coarsely chopped
0.33 cup sesame seeds , roasted

1 Mix all the ingredients together and refrigerate for 30 minutes.
2 Form the mixture into small balls and roll in any or all of the garnishes (see below).
3 Refrigerate in an airtight container for up to 2 days. It is not recommended to prepare these in advance and freeze.

Sweet variation: Omit scallions. Add 1/2 teaspoon vanilla extract and roll in cinnamon. Variation: For a Chinese twist, use 1 tablespoon light soy sauce instead of the Worcestershire and roll in minced fresh ginger. Tip: When using leeks and scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.