here ya go Dayna!

Gorgonzola, Fig and Pecan Cheese Terrine
Recipe courtesy of Dan Smith and Steve McDonagh of the Food Network

1/2 cup dried Mission figs, cut into pieces (about 6 pieces per fig)
1 cup dry red wine
1 sprig fresh thyme
1 pound cream cheese, at room temperature
1 and 1/2 sticks butter, at room temperature
8 oz crumbled gorgonzola (I got a small block and cut it into small pieces in a food processor)
2 tbsp brandy
1 tsp salt
1/2 cup toasted pecan pieces
2-3 tbsp flat leaf parsley, chopped

Put the cut figs in a small saucepan and simmer on low with the red wind and thyme for 15 minutes. Drain the figs and discard the thyme and red wine. Cool figs.

Put the cream cheese and butter in a bowl and mix on medium until well blended; about 1 minute. Add the gorgonzola, brandy and salt and beat 1 more minute. Take care not to overbeat or it won't set properly.

Spray a 1 quart loaf pan with cooking spray and line the inside with plastic wrap. Spoon half the cheese mixture into the pan and spread evenly, making sure to get into the corners. Scatter the figs, pecans and chopped parsley on top evenly and cover with the remaining cheese. Give the pan a few sharp raps on the counter to settle the terrine, cover the top with plastic wrap and refrigerate for at least 6 hours.

To remove the terrine, turn upside down on a flat surface and pull 1 end of the plastic wrap down. The terrine will slip out of the pan and onto the top piece of plastic wrap. Slice and fan out on platter. Serve with crackers. Optional: garnish with whole figs, thyme sprigs and pecans.