In a bowl, combine the goat cheese and cream cheese and beat with a wooden spoon until smooth. Stir in the pepper. Line an 8-inch round cake pan with plastic wrap, leaving a 5-inch overhang; smooth out any large wrinkles. Spread half of the cheese mixture evenly in the cake pan and sprinkle with two-thirds of the almonds; press them down lightly. Scatter the sage on top, then cover with the remaining cheese; don't dislodge the almonds. Fold the overhanging plastic onto the cheese and refrigerate until firm, at least 1 hour or overnight.