Instructions: * Note: Stracchino is a soft, mild, cows milk cheese that comes from the Lombardy region of Italy.

Cut the cheese into slices about 4 inches square and about 1/2-inch thick. Spread pine nuts out on a plate. Press into the pine nuts so that they adhere on one side, and set aside.

Heat a 10-inch nonstick pan over medium heat, and add 2 tablespoons butter. When the butter is sizzling, place the cheese pieces in the pan nut-side down, and cook until golden brown on the nut side, about 3 minutes. Remove each piece, and place on a separate plate, nut-side up.

Add the cinnamon, amaretto, and remaining 2 teaspoons butter to the pan, and reduce by half over high heat, about 2 minutes. Pour the sauce over the cheese, and serve immediately.

Serves 4.

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