Preheat oven to 200°C.
Place smoked cheese, garlic, spring onions, lime zest and paprika into TM bowl and mill 8 sec/speed 10.
Add ricotta, flour and salt and blend 6 sec/speed 8. Scrape down sides of bowl and around blade and repeat.
Dollop a little of the coconut oil into a 12 hole muffin tin, and another 6 holes of a second tin if you have it. Place the tin into the oven to allow the oil to get hot.
Divide the mixture between the holes and top with a few pine nuts on each cake.
Bake 15 minutes until sizzling and fragrant. Serve hot with or without the spicy tomato sauce.