Ginger Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and fragrant basil come together in a way that feels effortlessly Italian — bright, creamy, and just a little indulgent. Butter lettuce leaves stand in as the vessel here, giving each bite a satisfying crunch without a cracker or crostini in sight, which also makes the whole thing naturally gluten free. The balsamic glaze and extra-virgin olive oil dressing ties everything together with a sweet-savory depth that tastes far more complex than the few seconds it takes to whisk up. Optional prosciutto and Kalamata olives let you customize the cups depending on your crowd, whether you want something more substantial or prefer to keep it light and vegetable-forward. This is the kind of appetizer that disappears fast at a party, and the good news is it comes together in minutes with zero cooking required. For anyone navigating ingredient sensitivities, the simplicity of this recipe is a genuine relief — every component is straightforward, whole, and easy to verify at the store.
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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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