Line 4 ramekin dishes with plastic wrap and set aside.
In a medium sized bowl, mix Dei Fratelli Chopped Italian Tomatoes with balsamic vinegar. Set aside.
In a large mixing bowl, add cream cheese, goat cheese and garlic. Using a flat beater, whip the ingredients together on high speed until fluffy, about 2 minutes. Add the basil pesto and continue to whip on medium-high speed until well blended, about 1 minute.
In each ramekin dish, layer the bottom with the cheese and pesto mixture until coated. Spoon the tomato mixture over top, being sure to cover it completely.
Add another layer of the cheese mixture, then another layer of tomatoes. Finish by topping with one final layer of the cheese mixture.
Cover the ramekins with a layer of plastic wrap and chill for at least 1 hour. Once chilled, remove top layer of plastic wrap. Using a plate, turn the dip upside down and remove all remaining plastic wrap.
Cover sides and top with sliced almonds. Serve with crackers or sliced baguette.