Bring the goat’s cheese and cream cheese to room temperature and mix them together.
Line a 4” round spring form pan with plastic wrap so that there is a lot of overhang.
Place 1/3 of the goat’s cheese mixture into the pan and spread it evenly with a small offset spatula (or back of a spoon) over the bottom of the pan. Top with the sundried tomatoes and pack them down well. Add another 1/3 of the cheese mixture and work gently to spread the mixture in an even layer. Top evenly with the pesto.
Add the final 1/3 of cheese on top of the pesto. Use the plastic wrap to gently press the cheese into place so that it is covering all of the pesto. Don’t worry if some of the pesto seeps into the cheese layer, this will be the bottom of the torte when it is served.
Cover the top with the plastic wrap and refrigerate for a minimum of 2 hours.
When ready to serve, remove outer ring and carefully invert the cheese on to a serving plate. Garnish the top with toasted pine nuts and serve with crackers and baguette.