Fresh Goat Cheese and Crispy Shallot Dip

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Fresh Goat Cheese and Crispy Shallot Dip

 

1 pound large shallots, thinly sliced

1 1/2 cups peanut oil, for frying

6 pita breads, split horizontally

Salt

Cayenne pepper

1/2 pound fresh goat cheese, at room temperature

1/2 cup sour cream

1/2 cup whole milk

2 tablespoons chopped flat-leaf parsley

 

 

 

 

 

Preheat the oven to 350°. In a medium saucepan, bring the shallots and oil to a

boil. Cook over moderately low heat, stirring, until the shallots are deep

golden, about 18 minutes. Strain the shallots, then drain on paper towels and

let cool. Reserve the shallot oil.

 

Meanwhile, brush the rough side of the pitas with some of the shallot oil and

arrange on baking sheets, oiled side up. Reserve the remaining oil for another

use. Sprinkle the pitas with salt and cayenne and bake for 10 minutes, or until

golden and crisp. Let cool, then break into large pieces.

 

In a food processor, puree the goat cheese with the sour cream and milk. Season

with salt and cayenne; process until smooth. Transfer to a bowl. Stir in

three-quarters of the shallots and the parsley. Top with the remaining shallots

and serve with the pita crisps.

 

MAKES ABOUT 2 CUPS

ACTIVE TIME: 35 MIN

TOTAL TIME: 50 MIN

 

Autor: Grace Parisi

Source: Food & Wine, November, 2002.

Formatted by Chupa Babi: 06.20.08

 

MAKE AHEAD The crispy shallots and pitas can be stored in airtight containers

for 3 days; the goat cheese mixture can be refrigerated for 3 days.

 

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