Cinnamon 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 took serious effort but comes together in minutes. The balsamic glaze and extra-virgin olive oil dressing ties everything together with a sweet, tangy richness that makes each bite feel complete. Because the "cups" are simply whole lettuce leaves, this is naturally gluten-free without any swaps or specialty flours required — just clean, whole ingredients doing all the work. The optional prosciutto and Kalamata olives add a savory, briny depth that takes the filling from simple to genuinely impressive. It's the kind of appetizer you can prep ahead and refrigerate, so you're not scrambling when guests arrive. Elegant enough for a dinner party spread, easy enough for a weeknight snack — these little cups really do it all.
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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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