Combine mascarpone cheese, prosciutto, apricots and/or figs, and nuts in a medium mixing bowl. Line a small bowl (1-1/2-cups capacity) or crock with plastic wrap. Pack cheese mixture into the lined container. Cover and chill for 2 to 4 hours.
To unmold pate, remove covering from bowl or crock, place a serving plate upside down over the bowl or crock, and invert. Lift off bowl or crock, and remove plastic wrap. Spread cream cheese over pate. Allow to stand at room temperature for 20 to 30 minutes before serving. Garnish with herbs and blood orange, kumquat, or orange wedges, if desired. Serve with fresh fruit and crackers. Makes 14 to 16 servings.