Citric Acid Free Gluten Free Caprese Antipasto Cups
These little lettuce cups are the kind of appetizer that disappears from the platter before you even sit down. Creamy fresh mozzarella, juicy cherry tomatoes, and fragrant torn basil come together in a filling that tastes like the best parts of a classic Italian spread — no cooking required. The dressing is a simple drizzle of extra-virgin olive oil and balsamic glaze, which gives everything a rich, slightly sweet finish without relying on vinegars or acidic additives that can be a hidden problem for people avoiding citric acid. Butter lettuce leaves stand in as the vessel, keeping things naturally gluten free and adding a cool, crisp contrast to the savory filling. If you want to go all in, the optional prosciutto and Kalamata olives add a salty, meaty depth that takes each bite to the next level. The whole thing comes together in minutes and can even be prepped slightly ahead, making it a genuinely stress-free option for entertaining. Fresh, vibrant, and endlessly crowd-pleasing — this one earns a permanent spot in your appetizer rotation.
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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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