Burrata and Prosciutto Arepa — Italian Brunch in Minutes
Torn burrata, paper-thin prosciutto, fresh basil, and a drizzle of good olive oil on a warm handmade arepa. Italian simplicity meets Colombian tradition — and it is stunning.
Ingredients
- 2 Zavor & Co gluten-free arepas
- 1 ball fresh burrata
- 3–4 slices prosciutto di Parma
- Fresh basil leaves
- Good olive oil and cracked black pepper
How to Make It
- Toast arepas until warm and golden.
- Tear burrata over each arepa, letting the creamy center spread slightly.
- Drape prosciutto loosely over the burrata.
- Scatter fresh basil leaves over the top.
- Drizzle with olive oil and finish with cracked black pepper.
Why It Works
Burrata's rich, milky center and prosciutto's delicate saltiness are one of Italy's most beloved pairings. On a warm Colombian arepa, the combination becomes something effortlessly elegant — five minutes of work, brunch-worthy every time.
