Coconut Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and fragrant torn basil come together in a way that feels effortlessly Italian and genuinely impressive on a platter. Butter lettuce leaves stand in as the "cups," making this a naturally gluten-free build that doesn't rely on any swaps or specialty products — just clean, whole ingredients doing all the work. The dressing is a simple drizzle of extra-virgin olive oil and balsamic glaze, which brings a sweet-tangy depth without any hidden additives to worry about. Optional prosciutto and Kalamata olives add a savory, briny punch if you want to take things up a notch. Everything gets tossed together and spooned into the lettuce cups, so assembly is fast and the presentation looks like you spent way more time than you did. These are ideal for entertaining, a light starter, or an afternoon snack that actually feels special.
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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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