Porta New Orleans

Porta New Orleans
Courtesy of Darryl Reginelli Reginelli’s Pizza, New Orleans, LA
Recipe type: appetizers
  • 1 puff pastry square
  • 1 brush of hazelnut pesto
  • 1 portabella cap
  • 1 brush of garlic butter sauce
  • A pinch of salt & pepper
  • 2 ounces caramelized onions
  • 2 ounces diced pancetta
  • 2 ounces shredded fontina cheese
  • 1 dollop of roasted garlic spread
  • A pinch of chopped basil
  1. Place the puff pastry square on a coated pan and brush with hazelnut pesto.
  2. Place the portabella cap on top of the pastry square, and brush with garlic butter sauce.
  3. Sprinkle a pinch of salt & pepper mixture on the portabella cap.
  4. Spread caramelized onions on the cap and around the edges of the pastry square.
  5. Sprinkle diced pancetta and shredded fontina on top.
  6. Add a dollop of roasted garlic spread.
  7. Once out of the oven, garnish with a couple of shredded fresh basil leaves and serve.