Oats Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and torn basil come together in a way that feels effortlessly Italian — bright, creamy, and just a little indulgent. The butter lettuce leaves do double duty as both vessel and ingredient, adding a cool, crisp contrast to the rich filling without a cracker or crostini in sight. That means no grains, no hidden grain derivatives, and absolutely no oats lurking in the mix — just clean, whole ingredients you can actually trust. A drizzle of balsamic glaze and good extra-virgin olive oil ties everything together with a sweet-savory punch that tastes far more complex than the prep time deserves. Optional prosciutto and Kalamata olives let you customize each cup depending on your crowd, making these just as at home on a dinner party spread as they are on a casual weeknight table. They come together in minutes and can even be refrigerated briefly before serving, so you can get ahead without sacrificing that fresh, vibrant flavor.
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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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