Colombian Breakfast Delight: Avocado Toast, Arepa Stacks, and Tropical Fruit Salad

Allergens

Dairy (cheese)

Ingredients

• 6 ripe avocados
• 12 small corn arepas (pre
• cooked)
• 6 oz shredded cheese (Gouda or Monterey Jack)
• 4 cups mixed tropical fruit (pineapple, mango, papaya, kiwi, banana)
• 1 cup fresh orange juice
• Salt and pepper, to taste
• Olive oil, for drizzling
• Chopped cilantro, for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cut the avocados in half and remove the pits. Scoop out a small portion of the flesh to create a well, and season with salt and pepper. Drizzle with olive oil and set aside.
3. Slice the remaining avocado flesh into thin slices and set aside.
4. Place the pre cooked arepas on the baking sheet and top each with a generous layer of shredded cheese. Bake for 5 7 minutes, or until the cheese is melted and bubbly.
5. While the arepas are baking, combine the mixed tropical fruits in a large bowl and toss with fresh orange juice.
6. Arrange the avocado halves on individual plates, filling each well with sliced avocado. Top with the baked cheese covered arepas.
7. Spoon the tropical fruit salad around the avocado toast and arepa stacks, garnishing with chopped cilantro for a burst of color.

Chef’s Insight

Use ripe but firm avocados for easy slicing and optimal flavor. - Bake the arepas until golden brown for maximum appeal.

Notes

Adjust the amount of cheese and seasonings according to personal preference.