Peanut Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and fragrant torn basil come together in a way that feels effortlessly Italian and genuinely impressive on any table. Butter lettuce leaves stand in as the "cups," making this a naturally gluten-free build that doesn't rely on any swaps or specialty products — just clean, whole ingredients doing exactly what they're supposed to do. A quick drizzle of extra-virgin olive oil and balsamic glaze ties everything together with a sweet, tangy finish that elevates even the simplest bite. Optional Kalamata olives and prosciutto add a salty, savory depth if you want to lean into the antipasto spirit a little harder. Every single ingredient here is straightforwardly free of peanuts, so there's no label-reading stress or cross-contamination guesswork to navigate. These cups are ideal for entertaining because they look stunning on a platter and come together in minutes — no oven, no fuss, just assembly and a light toss.
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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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