Mushroom 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 a little tangy all at once. Here, that beloved trio gets spooned into crisp butter lettuce cups and drizzled with a simple balsamic and olive oil dressing that ties everything together beautifully. The whole thing comes together in minutes with no cooking required, making it an effortless appetizer or light starter that still feels genuinely impressive on a platter. Every ingredient is naturally free of fungi, so there's no need to scan labels or swap anything out — just straightforward, clean flavors from start to finish. The optional prosciutto adds a savory, silky contrast, while the Kalamata olives bring a briny punch if you want a little more depth. Butter lettuce is the unsung hero here — sturdy enough to hold the filling without cracking, but tender enough to eat in one or two bites. These cups are best served fresh, but they hold up well in the fridge for a short while, making them a smart choice for entertaining.
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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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