Lactose 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. The balsamic glaze and good olive oil do all the heavy lifting in the dressing, adding a sweet-tangy richness that ties everything together without a single drop of cream or butter. For anyone managing lactose sensitivity, fresh mozzarella is naturally lower in lactose than aged or processed cheeses, making it a much friendlier choice that still delivers that signature milky, soft texture. Optional prosciutto and Kalamata olives add a savory, briny depth if you want to take things up a notch. The whole dish comes together in minutes with no cooking required, and it looks genuinely impressive on a platter — the kind of thing that disappears fast at a gathering.
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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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