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.
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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.
No tape—just 2 things you probably have.
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