Porta New Orleansonara
  • 1 Puff Pastry Square (#1001970)
  • 1 brush Hazelnut Pesto
  • 1 Portabella Cap (#340219)
  • 1 brush Garlic Butter Sauce
  • A pinch of Salt & Pepper (#110610 & 1001639)
  • 2 oz Caramelized Onions (#340032)
  • 2 oz Diced Pancetta (#250895)
  • 2 oz Shredded Fontina Cheese (#172150)
  • 1 dollop of Roasted Garlic Spread
  • A pinch of Chopped Basil (#340202)
  1. Place the puff pastry square on a coated pan and brush with the hazelnut pesto.  Place the portabella cap on top of the puff pastry square, and brush with garlic butter sauce.  Sprinkle a pinch of salt & pepper mixture on the portabella cap.
  2. Spread caramelized onions on the cap and around the edges of the pastry square.  Sprinkle diced pancetta and shredded fontina on top.  Add a dollop of roasted garlic spread.
  3. Once out of the oven, garnish with a couple of shredded fresh basil leaves and serve.