Cashew Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and torn basil come together in crisp butter lettuce cups for a starter that looks like it belongs on a restaurant antipasto board. The balsamic glaze and extra-virgin olive oil dressing ties everything together with a sweet, tangy richness that makes each bite feel complete. Optional prosciutto and Kalamata olives add a savory, briny depth if you want to take things up a notch. Because the ingredients are naturally whole and straightforward, there's no need to scan labels for hidden tree nuts or worry about cross-contact from processed sauces or dressings. The lettuce cups do double duty as both vessel and ingredient, keeping things light and completely gluten free without any specialty swaps. Assembly is effortless — just toss, spoon, and serve — making this ideal for entertaining when you want something impressive without spending hours in the kitchen. These are best served fresh, but they hold up beautifully 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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