Sprinkle the cheese with a bit of sea salt and the pine nuts. Serve at room temperature with crackers, crostini or thickly cut baguette slices.
You can make this appetizer a day or two in advance. Cover it with plastic wrap then pull it out of the fridge around 45 minutes before serving.
See Café Tips above in post for more detailed instructions and tips.
For crostini, cut into half-inch slices and brush lightly with oil. Bake at 350 for 10-15 minutes or until just started to turn golden.
To toast the pine nuts, place them in a small pan over medium low heat with ½ teaspoon butter. Stir frequently until starting to turn golden. Sprinkle lightly with salt.