Line 2-cup mold or small bowl with plastic wrap or cheesecloth. In medium bowl, combine cream cheese, ricotta cheese, artichoke hearts, olives and salt; mix well. Spoon mixture into plastic wrap-lined mold. Cover; refrigerate 2 hours or until firm.
Remove cheese spread from mold; place on serving plate or in basket lined with lettuce. Garnish with pine nuts and herb sprigs. To give as gift, remove cheese from mold, wrap in decorative cellophane and tie with bow. Store in refrigerator.