Chestnut 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 bit indulgent. Butter lettuce leaves stand in as the "cups," making this a naturally gluten-free presentation that's also genuinely elegant on a platter. The balsamic glaze and extra-virgin olive oil dressing ties everything together with a sweet, tangy finish that feels far more impressive than the effort involved. Optional prosciutto and Kalamata olives add a savory, salty depth if you want to take things up a notch for a crowd. Every single ingredient here is straightforward and whole, so there's no need to scrutinize labels or worry about hidden additives sneaking into your spread. These cups come together in minutes and hold up beautifully in the fridge for a short while, making them a smart choice for entertaining without the last-minute scramble.
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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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