Brazil Nut 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 tangy from the balsamic glaze. Butter lettuce leaves stand in as the "cups," making this a naturally gluten-free presentation that feels elegant without any special swaps or substitutions. The whole thing comes together in minutes: whisk the dressing, toss the filling, and spoon it all into those crisp, cool leaves. Optional prosciutto and Kalamata olives add a savory, salty depth if you want to take it in a more antipasto direction. Every ingredient here is straightforward and easy to source, so there's no label-reading stress or worry about hidden additives sneaking in. These are ideal for entertaining — they look stunning on a platter and disappear fast — but they're just as satisfying as a light lunch or a starter on a weeknight. The balsamic glaze ties everything together with a glossy, slightly sweet finish that makes each bite feel genuinely special.
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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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