Hazelnut Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and torn basil are a classic combination for a reason — bright, creamy, and deeply satisfying in every bite. Here, that iconic trio gets spooned into crisp butter lettuce cups, turning a beloved Italian antipasto into something you can pick up and eat with your hands. A quick drizzle of extra-virgin olive oil and balsamic glaze ties everything together with just enough richness and tang. Optional prosciutto and Kalamata olives add a savory, briny depth if you want to take it a step further. Because every ingredient here is naturally free of tree nuts, there's no label-scanning or substitution stress — just straightforward, beautiful food. These cups come together in minutes and look stunning on a platter, making them ideal 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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