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.