Caprese Arepa — Fresh Gluten-Free Brunch in Minutes
Fresh mozzarella, ripe tomatoes, basil, and balsamic glaze on a warm arepa. Caprese salad meets Colombian breakfast — naturally gluten-free, no cooking required beyond toasting.
Ingredients
- 2 Zavor & Co gluten-free arepas
- 4 oz fresh mozzarella, sliced
- 1 large ripe tomato, sliced
- Fresh basil leaves
- Balsamic glaze and olive oil to finish
How to Make It
- Toast arepas until warm and golden.
- Layer mozzarella slices on each warm arepa — the heat softens them slightly.
- Top with tomato slices.
- Scatter fresh basil leaves over everything.
- Drizzle balsamic glaze and a little olive oil to finish.
Why It Works
The caprese combination — mozzarella, tomato, basil — is one of the most effortless in Italian cooking. On a warm arepa, the cheese softens just enough to become creamy, and the balsamic brings the whole thing together beautifully.
