Stir together mascarpone cheese, dates and 1/2 cup pecans.
Line a 2-cup deep bowl with plastic wrap and sprinkle remaining pecans into bottom. Spread half the mascarpone mixture into bottom, smoothing top. Sprinkle with blue cheese and parsley and press gently into mascarpone. Spread remaining mascarpone mixture on top and smooth top.
Cover with plastic wrap and chill for at least 1 hour or for up to 3 days.
For a smaller crowd, make spread into two smaller bowls and take one out at a time to serve.
Nutritional analysis per serving - Calories: 210, Fat: 16g, Saturated Fat: 6g, Trans Fat: 0g, MUFA: 3.43, PUFA: 1.63, Cholesterol: 30mg, Sodium: 90mg, Potassium: 187mg, Carbohydrates: 16g, Fiber: 2g, Sugar: 14g, Protein: 4g, Vitamin A: 8%, Vitamin C: 2%, Calcium: 8%, Iron: 2%