• Tony D'Onofrio

Portofino Pesto Panini

Serve with a light white wine such as Pinot Grigio or Gavi.


Italian or French baguette

Freshly sliced tomato

Fresh sliced mozzarella

Prosciutto di Parma sliced thin

Roasted sweet red peppers sliced

Tony D’s Liguria pesto

Pinch of oregano

Drizzle of extra virgin olive oil


Slice bread in half for desired size Panini. Place a generous portion of Prosciutto and slices of fresh Mozzarella on the open faced bread. Bake at 350 degrees Fahrenheit until the Mozzarella begins to melt.

Remove and top with fresh sliced tomato, sweet red roasted peppers and Tony D’s Liguria pesto. Sprinkle a pinch of oregano and drizzle extra virgin olive oil.


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