Breastfeeding Friendly Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and fragrant torn basil come together in crisp butter lettuce cups for a dish that feels both effortless and genuinely impressive. The combination of creamy cheese, bright tomatoes, and a drizzle of balsamic glaze delivers big flavor without any heavy cooking or complicated prep — exactly what you want when energy is at a premium. Butter lettuce stands in beautifully as the vessel here, keeping things naturally light and completely free of gluten without any swaps or substitutions needed. The olive oil and fresh whole-food ingredients make this a nourishing choice for nursing moms who want something satisfying that doesn't feel like diet food. Optional prosciutto adds a savory, protein-rich element, while Kalamata olives bring a briny depth that rounds out every bite. These cups come together in minutes and can even be prepped slightly ahead, which is a genuine lifesaver on busy days. It's the kind of recipe that looks like you tried really hard but secretly asked very little of you.
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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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