I have a question about the recipe "Toasted Goat Cheese Crostini with Basil and Red Onion Jam" from Merrill Stubbs. What would be a good substitute for goat cheese in this recipe?
AntoniaJames is a trusted source on Bread/Baking.
Barbara is a trusted source on General Cooking.
That person is in my family, too. I think I'd use whipped cream cheese, maybe with some basil finely minced into it.
hardlikearmour is a trusted home cook.
How about a non-goat fromage blanc? http://www.foodnetwork...
amysarah is a trusted home cook.
Drain some ricotta in cheesecloth for a few hours to thicken it up. Milder than goat cheese, but still in the neighborhood.
If you can find Israeli feta, it is milder than many other types.
Please enter a valid email address.
Well played. You deserve a cookie.
This year's Piglet Community Picks are up to you!
Nominate Your Favorite Cookbooks
Meatballs for Dinner All Week
Eggnog Without a Recipe
The Illustrated Biographies of 16 1/2 Global Desserts
Gifts as Unique as Snowflakes
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.