Line a 9x5-inch loaf pan, souffle pan, decorative gelatin mold, or 9-inch springform pan with clear plastic wrap.
In a food processor or a large bowl, combine cream cheese, goat cheese, garlic, oregano, and pepper; stir until well blended.
Spread 1/3 of the cheese mixture onto the bottom of prepared pan. Top with pesto, spreading evenly. Layer with another 1/3 of the cheese mixture.
Drain sun-dried tomatoes and cut into small pieces; spread evenly over cheese mixture in pan. Top with remaining cheese mixture.
Cover with plastic wrap and press gently to pack cheese. Refrigerate several hours or overnight.
Uncover and invert onto a serving plate. Cut reserved sun-dried tomato into thin slices. Garnish torta with tomato, almonds, and oregano or parsley. Serve with crackers or baguette bread.
NOTE: This can be made 5 days in advance and refrigerated or it can be frozen up to 2 months.
Makes 12 to 16 servings.
Goat Cheese Torta Recipe: https://whatscookingamerica.net/Appetizers/goatcheesetorta.htm