Almond Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and torn basil come together in a way that just tastes like summer — bright, creamy, and a little bit fancy without any real effort. Butter lettuce leaves stand in as the "cups," making this a naturally gluten-free presentation that's also genuinely elegant on a platter. The balsamic glaze and extra-virgin olive oil dressing ties everything together with a sweet, tangy finish that makes every bite feel intentional. Optional prosciutto and Kalamata olives add a savory, salty depth if you want to take it a step further. Every single ingredient here is straightforwardly nut-free — no hidden almond flour, no almond oil, no "may contain" fine print to stress over. It comes together in minutes and can even be prepped slightly ahead, making it a go-to for entertaining or a light starter before a bigger meal.
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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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