Ask your cheese monger to cut the cheese into a 4- by 4-inch square roughly 3 inches high. Cut this block into 4 equal pieces and gently press the cut side of the cheese onto the plate of pine nuts, creating a crust on one side. Continue with each piece until all four are crusted on one side. Heat a 10-inch nonstick pan over medium heat. Add 1 tablespoon butter and saute 2 pieces of cheese, nut crusted-side down. Cook until lightly brown, about 2 minutes. Remove and place each piece on a separate plate, nut crusted-side up. Repeat this procedure with the remaining 2 pieces. Remove any nuts that fell off the cheese. Add the cinnamon, 2 remaining tablespoons butter and Amaretto. Turn the heat to high and reduce to about 4 tablespoons. Remove from heat and spoon 1 tablespoon of liqueur over each piece of cheese. Serve immediately. This recipe yields 4 servings.

Recipe

Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net