Artificial Flavors Free Gluten Free Caprese Antipasto Cups
These little lettuce cups are the kind of appetizer that disappears from the platter before you even sit down. Fresh mozzarella, juicy cherry tomatoes, and torn basil come together in a classic caprese combination, elevated with a drizzle of balsamic glaze and a pinch of flaky sea salt. Butter lettuce leaves stand in as the vessel, giving you a satisfying crunch without a single cracker or crostini in sight. When you're trying to avoid synthetic flavor additives, store-bought antipasto spreads and bottled dressings can be a minefield — this recipe sidesteps all of that by leaning entirely on whole, recognizable ingredients. The dressing is just extra-virgin olive oil, balsamic glaze, salt, and pepper, so you know exactly what you're tasting. Optional prosciutto and Kalamata olives add a savory, briny depth if you want to take things up a notch. These are elegant enough for a dinner party and easy enough to throw together on a weeknight whim.
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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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