Baked Ricotta Arepa — Gluten-Free Brunch with Tomatoes
Category: Brunch | Ready in 20 minutes | Serves 1 adult or 2 kids | Naturally gluten-free
What You Need
- 2 Zavor & Co gluten-free arepas
- 3/4 cup whole-milk ricotta
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 6 fresh basil leaves
- Salt and pepper
How to Make It
- Heat the oven to 425F. Toss the tomatoes with 1 tbsp olive oil and a pinch of salt in a small dish.
- Spoon the ricotta beside the tomatoes, drizzle with 1 tbsp oil, and bake until the ricotta is set and the tomatoes burst, 15 minutes.
- Blend or finely chop the basil with the remaining 1 tbsp oil and a pinch of salt.
- Warm the arepas in the toaster on high, 2-3 cycles.
- Spread the warm ricotta over each arepa, spoon the tomatoes on top, and drizzle with basil oil.
About This Recipe
Baked ricotta is an Italian trattoria trick — a few minutes in a hot oven turns soft cheese firm, golden at the edges and sweet. With burst tomatoes and basil oil it eats like a warm caprese.
Keep Your Freezer Stocked for Busy Days
These recipes work because the hard part is already done. Zavor & Co delivers gluten-free arepas straight to your door — heat them from frozen in minutes and dinner is halfway there.
