Smoked Gouda Cheese Ball With Crispy Prosciutto by Marissa Mullen - Recipe Print View

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. Meanwhile, arrange the prosciutto slices on a foil-lined sheet pan and bake, turning once, for 12 to 15 minutes, until crispy. Let cool. 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. 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. Place on a serving dish and top with the remaining scallions and a pinch of shredded gouda, if using. Serve with the crackers. 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.