Nutmeg Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and torn basil are a classic combination for a reason — bright, creamy, and deeply satisfying in every bite. Here, that beloved trio gets spooned into crisp butter lettuce cups, turning a familiar antipasto into something you can pick up and eat with your hands. The balsamic glaze and extra-virgin olive oil dressing ties everything together with a sweet, tangy finish that feels genuinely restaurant-worthy. Optional Kalamata olives and prosciutto add a salty, savory depth if you want to take things up a notch. Because the ingredient list is naturally free of warm spices and hidden seasonings, you can feel confident about exactly what's going into the dish — no label-scanning required. These cups come together in minutes and look stunning on a platter, making them an easy win for entertaining or a light starter any night of the week.
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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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