|From Salsas that Cook’ by Rick Bayless|
|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.|
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.