Fresh Goat Cheese and Crispy Shallot Dip

Ingredients

• 8 servings cayenne pepper 
• 2 tablespoons flat-leaf parsley chopped
• 0.5 pound goat cheese fresh at room temperature
• 1.5 cups vegetable oil; peanut oil preferred for frying
• 6  pita breads split
• 8 servings salt 
• 1 pound shallots thinly sliced
• 0.5 cup cup heavy whipping cream sour
• 0.5 cup milk whole

Equipment

• food processor
• bowl
• baking sheet
• paper towels
• sauce pan
• oven

Directions

1. Preheat the oven to 35
2. 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.
3. 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.
4. Sprinkle the pitas with salt and cayenne and bake for 10 minutes, or until golden and crisp.
5. Let cool, then break into large pieces.
6. In a food processor, puree the goat cheese with the sour cream and milk. Season with salt and cayenne; process until smooth.
7. 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.
8. 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.