Low Sugar Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and fragrant torn basil come together in crisp butter lettuce cups for a bite that feels effortlessly elegant. The dressing is a simple whisk of extra-virgin olive oil, balsamic glaze, flaky sea salt, and cracked black pepper — nothing hidden, nothing unnecessary. That balsamic glaze brings a rich, tangy depth without any added sweeteners sneaking in, so every ingredient on the list is doing honest, wholesome work. Optional prosciutto and Kalamata olives add a savory, briny punch that takes the filling from light snack to genuinely satisfying appetizer. The butter lettuce leaves act as natural little bowls, keeping things gluten free without any swaps or substitutions required — it's just the way the dish is built. These cups come together in minutes and look stunning on a platter, which makes them perfect for entertaining when you want something impressive without spending the afternoon in the kitchen. Serve them right away for the best texture, or pop them in the fridge for up to 30 minutes if you're getting ahead of the crowd.
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Learn more →Ingredients
6 servings
For the cups
- 12 large butter lettuce leaves (from about 2 heads), washed and dried
For the filling
- 8 oz fresh mozzarella, cut into ½-inch cubes
- 1 ½ cups cherry tomatoes, halved
- ¼ cup fresh basil leaves, torn
- ¼ cup pitted kalamata olives, halved (optional)
- 2 oz thinly sliced prosciutto, torn into pieces (optional)
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze
- ½ tsp flaky sea salt
- ¼ tsp black pepper, freshly ground
Instructions
- 1
In a small bowl, whisk together the olive oil, balsamic glaze, flaky sea salt, and black pepper until combined.
- 2
In a separate bowl, combine the mozzarella cubes, cherry tomatoes, torn basil, and Kalamata olives and prosciutto, if using. Drizzle with the dressing and toss gently until everything is evenly coated.
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