Mustard 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 — bright, rich, and completely satisfying. Butter lettuce does double duty here, acting as both vessel and ingredient, adding a cool crispness that plays beautifully against the soft cheese and silky prosciutto. For anyone navigating condiment-heavy spreads where hidden mustard tends to sneak into dressings and dips, this one is refreshingly straightforward — every ingredient is exactly what it looks like. The dressing is just olive oil, balsamic glaze, sea salt, and black pepper, so there's no label-reading required. Optional Kalamata olives and prosciutto add a savory, antipasto-style depth if you want to take things up a notch. These are elegant enough for a dinner party but easy enough to throw together on a weeknight without a second thought.
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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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