In a medium mixing bowl, mix the cream cheese, goat cheese, and milk until it is smooth and spreadable, about 2 minutes. Add the minced garlic, chives, salt, and pepper and mix well.
Line a 7-½x3-½x2-inch loaf pan or 1-quart bowl with plastic wrap.
Carefully spread one-third of the cheese mixture around the bottom of the pan. Add the prosciutto strips, spreading it to the edges of the pan. Spread another third of the cheese mixture over the prosciutto layer. Sprinkle the chopped olives over the cheese, spreading to the edges of the pan. Top with the remaining cheese mixture, spreading it smooth.
Fold the plastic wrap over to cover the torta and refrigerate for at least 2 hours, overnight is best.
To serve, fold back the plastic wrap and invert it onto a serving plate. Carefully remove the plastic wrap from the top of the torta. Let the torta stand at room temperature for 10 minutes, then top with the fig jam before serving.