Celery Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and fragrant torn basil come together in a way that feels effortlessly Italian — bright, creamy, and just a little indulgent. Butter lettuce leaves stand in as the vessel here, giving each bite a satisfying crisp wrap without a single crumb in sight. The balsamic glaze and extra-virgin olive oil dressing ties everything together with a sweet-tangy finish that makes the whole platter disappear fast. Optional prosciutto and Kalamata olives add a savory, salty depth if you want to lean into the antipasto spirit even further. Every ingredient in this recipe is naturally free from celery and celery-derived products, so there's no label-scanning or substitution stress involved. These cups are elegant enough for a dinner party starter but easy enough to throw together on a weeknight when you want something that looks impressive with minimal effort. Serve them right away for the best texture, or let them chill briefly — either way, they're a crowd-pleaser.
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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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