BHA & BHT Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and torn basil come together in a way that feels effortlessly Italian — bright, creamy, and just a little indulgent. The butter lettuce leaves act as natural, crisp little bowls, making each bite self-contained and satisfying without a cracker or crostini in sight. That matters more than it might seem, because so many packaged antipasto components and store-bought dressings sneak in synthetic preservatives like BHA and BHT to extend shelf life. Here, the dressing is just extra-virgin olive oil, balsamic glaze, flaky sea salt, and black pepper — nothing hidden, nothing processed. Optional prosciutto and Kalamata olives add a savory, briny depth if you want to take things up a notch. The whole thing comes together in minutes and looks stunning on a platter, which makes it ideal for entertaining or a light starter you actually feel good about serving.
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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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