Carrageenan Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella is the star ingredient most likely to cause headaches for anyone avoiding carrageenan, since many processed or packaged versions use it as a stabilizer or thickener. This recipe sidesteps that entirely by calling for fresh mozzarella — the kind packed in water — which skips the additives and delivers that soft, milky bite that makes a classic caprese so satisfying. Butter lettuce leaves stand in as the "cups," making this naturally gluten free and completely no-fuss to assemble. Sweet cherry tomatoes, torn basil, and a drizzle of balsamic glaze and extra-virgin olive oil bring the whole thing together with bright, clean flavors. The optional prosciutto and Kalamata olives add a savory, briny depth if you want to lean into the antipasto spirit. These little cups are elegant enough for a dinner party starter but easy enough to throw together on a weeknight. Serve them right away for the best texture, or pop them in the fridge for up to 30 minutes if you need a little head start.
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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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