Macadamia Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and torn basil are a classic combination for a reason — bright, creamy, and just acidic enough to keep you reaching for another bite. Here, that beloved trio gets spooned into crisp butter lettuce cups, turning a familiar Italian starter into something you can pick up and eat with your hands. A drizzle of extra-virgin olive oil and balsamic glaze ties everything together with a glossy, tangy finish that feels far more impressive than the effort involved. Optional prosciutto and Kalamata olives add a savory, salty depth if you want to take it up a notch. The whole thing comes together in one bowl and a quick whisk — no oven, no stove, no fuss. These cups are naturally free from tree nuts of any kind, so every ingredient on the list is exactly what it looks like, with no hidden surprises to navigate. Whether you're setting them out for a crowd or building a light lunch for yourself, 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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