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1
Put the 1/2 cup quartered figs into a small saucepan along with the red wine and thyme.
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2
Let the mixture simmer over low heat for 15 minutes.
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3
Drain the figs, discard the thyme and wine and set the figs aside to cool.
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4
Put the cream cheese and butter into the bowl of a standing mixer and, using the paddle attachment, cream the mixture on medium until well blended, about 1 minute.
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5
Add the Gorgonzola, brandy and salt and beat 1 more minute.
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6
Take care not to overbeat or it won't set properly.
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7
Spray a 1 quart loaf pan with cooking spray and line the inside with plastic wrap.
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8
Spoon half of the cheese mixture into the pan and spread it evenly, making sure to get into the corners.
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9
Scatter the figs, pecans and chopped parsley on top evenly and cover with the remaining cheese.
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10
Give the pan a few sharp raps on a flat surface to settle the terrine, cover the top with plastic wrap and refrigerate for at least 6 hours.
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11
To remove the terrine from the pan, turn upside down on a flat surface and pull 1 end of the plastic wrap down.
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12
The terrine will slip out of the pan onto the top piece of plastic wrap.
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13
Slice and fan out on a platter garnished with greens.
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14
Garnish with the remaining 1/2 cup of figs, pecans and thyme.
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15
Serve with crackers.
