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.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Some pillow talk with a local dietitian.
All the Things I Eat Before Bed
The San Antonio Cocktail
Butterscotch Mug Pudding
Dorie Greenspan's Provençial Tian
Energy Bites and Bars