Step 1

Heat the oven to 400ºF. In a small bowl, stir the gouda, cream cheese, sour cream, 2 of the chopped scallions (about ¼ cup), the garlic powder, and onion powder. Season with black pepper. Transfer to the refrigerator and chill for about 30 minutes, until cold.

Step 2

Meanwhile, arrange the prosciutto slices on a foil-lined sheet pan and bake, turning once, for 12 to 15 minutes, until crispy. Let cool.

Step 3

In a food processor or by hand, chop the pecans until finely chopped, then transfer to a shallow dish. Gently pulse the crispy prosciutto in a food processor (or chop or crunch up by hand) until finely chopped, but not dust. Add the prosciutto to the pecans and toss to combine.

Step 4

Remove the cheese mixture from the refrigerator and mold into a ball shape with clean hands (use gloves if you’d like). Roll the cheese ball in the pecan mixture until coated.

Step 5

Place on a serving dish and top with the remaining scallions and a pinch of shredded gouda, if using. Serve with the crackers.

Step 6

Do Ahead: The cheese ball, without rolling or toppings, can be made 2 days ahead. Wrap in plastic and store in an airtight container in the refrigerator.