Legume Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, ripe cherry tomatoes, and torn basil are a classic combination for a reason — bright, creamy, and just a little tangy all at once. Here, that beloved trio gets spooned into crisp butter lettuce cups and finished with a drizzle of balsamic glaze and good olive oil, making every bite feel like a proper Italian starter. The lettuce cups do double duty as both vessel and ingredient, keeping things light and naturally free of any legume-based fillers or hidden additives that can sneak into store-bought antipasto mixes. Optional prosciutto and Kalamata olives add a salty, savory depth if you want to take it up a notch. The whole thing comes together in one bowl and a quick whisk, so there's almost no effort between you and something genuinely impressive on the table. These are ideal for entertaining since you can refrigerate the filled cups for up to half an hour ahead of time without losing any of that fresh, vibrant appeal.
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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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