Gorgonzola, Fig and Pecan Terrine

This recipe came from a friend who asked me to make it for a few of her parties that I had catered. I have tweaked it a bit to work for smaller batches and easier ingredients. Simple, easy and sure to be a hit at your next gathering! Note: this cheese spread is layered. I make it in a plastic wrap lined 6" cake pan. you can use a 16oz. bowl, plastic container, anything to get layers and a shape you desire. Sorry I don't have a picture, but this one is being written from memory. Also, I will put variations below. These terrines freeze beautifully, so make a few and you will always be ready when you get invited to the next holiday party!

Pecan, Fig and Gorgonzola Cheese Terrine

1/3 c. dried figs, diced
3 T port or Marsala
1/2 tsp thyme
1/3 c. chopped toasted pecans
8oz. cream cheese (room temp)
4oz. butter (room temp)
4oz Gorgonzola or blue cheese, crumbled
Combine figs, wine and thyme and heat on the stove for five minute, allow to cool for 20 minutes (can be done in the microwave). With hand mixer blend cream cheese and butter until fluffy, stir in blue cheese to combine. Line a 6" cake pan or any 16oz. (narrower is better, like a 1lb deli container) with plastic wrap. Put 1/3 of figs and pecans, then 1/3 cheese. Repeat twice more. Refrigerate at least 1 hr. unmold so that figs are on top. Garnish with thyme sprigs, chopped figs and pecans if desired. Serve with crackers. 
Variation: Goat Cheese, Dried Tomato and Pesto Terrine
Replace Gorgonzola with Goat Cheese
Replace Figs and Pecans with Sun Dried Tomatoes, Basil Pesto and Toasted Pine Nuts