Lupin Free Gluten Free Caprese Antipasto Cups
These little lettuce cups are the kind of appetizer that disappears from the platter before you even get a chance to sit down. Creamy fresh mozzarella, juicy halved cherry tomatoes, and torn basil come together in a dressing of extra-virgin olive oil and balsamic glaze that is simple but genuinely impressive. Butter lettuce does the heavy lifting here, acting as a crisp, edible vessel that keeps everything fresh and light without a crumb of grain in sight. For anyone navigating lupin concerns, this recipe is naturally worry-free — no flour, no legume-based fillers, just clean whole ingredients you can see and trust. The optional prosciutto and Kalamata olives add a salty, savory depth that takes the filling from fresh to full-on antipasto territory. Everything comes together in minutes, and the assembled cups can even chill in the fridge for up to half an hour if you need to get ahead of a gathering. Elegant enough for a dinner party starter, easy enough for a weeknight snack.
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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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