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?
That person is in my family, too. I think I'd use whipped cream cheese, maybe with some basil finely minced into it.
How about a non-goat fromage blanc? http://www.foodnetwork...
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.