California Fig, Gorgonzola and Pecan Terrine

Directions

1. In medium saucepan set over medium-high heat, combine figs, allspice berries, bay leaves, thyme, red wine, honey and mustard; bring to a boil. Reduce heat to medium-low and cook, stirring often, for 15 to 20 minutes or until figs are very tender and most of the liquid has evaporated. Remove bay leaves and allspice berries; let cool completely.

2. In medium bowl, using handheld electric mixer, beat cream cheese, butter and gorgonzola cheese. Add brandy and pepper and beat for 1 to 2 minutes or until blended and smooth.

3. Finely chop 1/4 cup parsley; transfer to a small bowl. Add chopped chives and toss with parsley; set aside.

4. Line 8 x 4-inch loaf pan with plastic wrap, allowing some to hang over the edges. Spoon half the cream cheese mixture into prepared loaf pan; smooth top. Spoon fig mixture onto cream cheese mixture and spread into an even layer. Spoon remaining cream cheese mixture over fig mixture; smooth top. Cover with overhanging plastic wrap. Refrigerate 8 hours or until firm and set.

5. Peel back overhang plastic wrap and invert terrine onto serving plate; remove plastic wrap. Garnish with remaining parsley. Store in the refrigerator; let stand at room temperature for 10 to 15 minutes before serving. Garnish with pecans. Serve with crackers for spreading.