In a large mixing bowl, beat the softened cream cheese and goat cheese together until smooth and well combined.

Fold in the sun-dried tomatoes, kalamata olives, artichoke hearts, minced garlic, basil, oregano, and red pepper flakes until evenly distributed throughout the cheese mixture.

Lay out a large piece of plastic wrap on a flat surface. Transfer the cheese mixture onto the wrap.

Form the mixture into a log shape approximately 8 inches in length. Roll tightly in the plastic wrap, twisting the ends to seal.

Refrigerate the log for at least 2 hours, or until firm.

In a shallow dish, combine the chopped parsley, toasted pine nuts, and lemon zest.

Remove the chilled cheese log from the plastic wrap and roll it in the herb and nut mixture, pressing gently so the coating adheres to all sides.

Place on a serving platter and serve immediately with crackers, crostini, or sliced baguette.