Last year, my friend Madeline served this appetizer with crackers before a dinner at her house and it disappeared quicker than a bottle of champagne on New Year's Eve. I finally got around to making it this year, with just one tweak -- I added a layer of fig jam atop the cheese and that took it up a notch. The whole thing comes together in five minutes. Start by spreading a whole package (or more if you like) of Boursin cheese in a shallow dish.
Next, add a layer of fig jam. I had some homemade jam from figs I picked on Madeline's tree and it was perfect. If you don't have fig jam, it's a delicious appetizer even without it. But I loved the sweetness of the jam combined with the saltiness of the Boursin cheese and pistachios. 
Sprinkle pistachios abundantly over the top of the jam. If you're not using the fig jam, try drizzling honey over the top -- or hot honey if your taste buds veer to the spicy stuff. I might also try this with quince or apricot jam instead of the fig jam.
Serve with sturdy crackers or small melba toasts to dip into the container and/or a small knife for spreading.
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