Eggless Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and torn basil come together in a classic Italian combination that feels effortlessly elegant — and these little lettuce cups make it completely hand-held and party-ready. The butter lettuce leaves act as crisp, natural vessels that keep everything gluten-free without any swaps or specialty products required. A quick drizzle of extra-virgin olive oil and balsamic glaze ties the whole filling together with a sweet, tangy richness that tastes far more impressive than the effort involved. Optional prosciutto and Kalamata olives add a savory, briny depth if you want to take things up a notch. Since the entire recipe is built around fresh produce, cheese, and a simple two-ingredient dressing, there are no hidden additives or egg-based binders to worry about anywhere in the dish. These cups come together in minutes and can even be prepped slightly ahead, making them a genuinely stress-free appetizer for entertaining or a light starter any night of the week.
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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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