From Salsas that Cook’ by Rick Bayless
 
¼ cup pine nuts or coarsely chopped walnuts or pecans 1 cup of salsa (the cookbook recommends Roasted Jalapeno-Tomato) – use your favorite - see our recommendation below.
1 4-ounce log goat cheese (plain is preferred but if you think a flavored one will work with the flavor of the salsa, try it) A tablespoon or so of fresh chopped cilantro, for garnish
1 3 ounce package cream cheese, softened Tortilla chips, pita triangles, crackers or crispy toasts for serving
Heat the oven to 350 degrees. Spread out the nuts on a baking sheet and toast them in the oven until lightly browned and very fragrant, 7 or 8 minutes (the pine nuts will brown quicker than either of the others).  Remove and slide them off into a medium-size bowl.
Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop it in the center of a baking dish such as a decorative 9-inch pie pan. (We prefer to use a favorite pottery bowl made by Rebecca Roberts) and form it into a disk leaving about and inch or so around the edges. Spoon the salsa over and around the cheese. Place the dish in the oven and bake until heated through, 10 to 15 minutes. Sprinkle on the cilantro and set it out for your guests to enjoy as a dip or spread.

If you live close to a Baja Fresh, try their "Salsa Baja." Its smoky flavor goes great with the cheese and toasted nuts.