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Heat the oven to 350°F.
Stir 8 ounces room-temperature cream cheese and 4 ounces room-temperature fresh goat cheese together in a medium bowl until combined. Transfer to a 1 ½-quart baking dish or 9-inch pie plate and spread into an even layer. Spread ½ cup apricot preserves evenly over the cheese mixture.
Bake until the cheese is slightly puffed, golden-brown, and beginning to slowly bubble around the edges, about 15 minutes.
Sprinkle with 2 tablespoons chopped, toasted pistachios. Serve with crackers or toasted baguette slices.