Gluten Free Caprese Antipasto Cups
These little lettuce cups are a stunning, no-cook appetizer that comes together in minutes and disappears just as fast. Crisp butter lettuce leaves cradle a vibrant mix of fresh mozzarella, halved cherry tomatoes, and torn basil, all tossed in a simple olive oil and balsamic glaze dressing that ties everything together beautifully. The whole dish is naturally free of gluten without any swaps or specialty products — just real, whole ingredients that happen to be exactly what you want on a platter. Optional Kalamata olives and torn prosciutto add a salty, savory depth if you want to take things up a notch for a crowd. It's the kind of recipe that looks far more impressive than the effort involved, which makes it perfect for entertaining or a relaxed weeknight starter. Serve it straight away for the freshest bite, or get ahead and refrigerate the filled cups for up to 30 minutes before your guests arrive. This recipe makes 12 cups, serving 6 people generously.
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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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