High Fructose Corn Syrup Free Gluten Free Caprese Antipasto Cups
These little lettuce cups are a fresh, vibrant take on a classic Italian antipasto, and they come together with almost no effort. The combination of creamy mozzarella, sweet cherry tomatoes, and fragrant torn basil is already a crowd-pleaser, and the optional prosciutto and Kalamata olives push it into genuinely impressive territory. A simple drizzle of extra-virgin olive oil and balsamic glaze ties everything together with a rich, tangy finish that tastes far more complex than the ingredient list suggests. Avoiding high fructose corn syrup can be trickier than it sounds with store-bought dressings and glazes, which is exactly why making your own two-ingredient drizzle here is such a smart move — you know precisely what's going in. Every component in this recipe is whole and recognizable, from the butter lettuce cups standing in as crisp, edible vessels to the flaky sea salt that finishes each bite. There's no processed filler hiding anywhere. Whether you're serving these at a dinner party or putting together a light weeknight starter, they look stunning on a platter and disappear fast.
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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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