Porta New Orleansonara
Ingredients
- 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)
Directions
- 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.
- 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.
- Once out of the oven, garnish with a couple of shredded fresh basil leaves and serve.