Recipe

1. Put the figs in a saucepan with red wine and thyme. Simmer 15 minutes, drain, and discard thyme and wine. Let figs cool while preparing cheese.

2. Mix cream cheese and butter with electric mixer, until well blended, 1 minute. Add gorgonzola, brandy, and salt. Beat one more minute. Do not over-beat or the cheese will not set properly.

3. Spray a bread pan with cooking spray. Line inside of pan with plastic wrap. Spoon half of the cheese mixture into the pan, spread it flat and make sure it gets into the corners. Sprinkle with figs, pecans, and parsley. Cover with remaining cheese. Bang the pan on the counter a few times to settle everything into place. Cover the top with plastic wrap and refrigerate overnight.

4. When ready to serve, remove from pan and place on a platter being sure to remove plastic wrap. Decorate with additional Figs, Thyme, Pecans, and/or Parsley.

5. Serve with your favorite crackers (we like the Whole Wheat Ritz Crackers).