1. Preheat the oven to 350° F. and butter 36 gem tins (holding 2 tablespoons each). 2. In a large bowl, combine bread crumbs, ground pistachios, melted butter, ?½ teaspoon salt, and ?½ teaspoon pepper and stir until thoroughly combined. Spoon a teaspoon of the pistachio mixture into each mold and press down into the bottom of the molds. 3. With an electric mixer beat the cream cheese until creamy. Add the goat cheese and beat until well mixed. Add the eggs and beat until well combined. Add the chives, the remaining ?¼ teaspoon salt and pepper. 4. Spoon the goat cheese mixture evenly onto the crusts in the molds. Set an olive piece on top of each cheesecake. Bake until puffed, about 15 minutes. Let the cheesecakes cool on a rack for 5 minutes, then unmold. Serve warm. 5. To reheat, place in a 350° F. oven for 2 minutes, or just until warm. PRESENTATION SUGGESTIONS: As an ameuese gueule, serve one per person on a small glass plate with some finely chopped chives scattered around. Have this at the place setting before anyone sits down or serve as soon as everyone is seated. Serve hot, warm, or at room temperature. I dont care for the texture when cold. SERVES: 36 as an ameuese gueule, 12 as an appetizer, or as many as 18 as one of several passed hors dOeuvre.