Pecan 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 indulgent. Here, that beloved trio gets spooned into crisp butter lettuce cups for a presentation that feels effortlessly elegant and totally party-ready. A quick drizzle of extra-virgin olive oil and balsamic glaze ties everything together with a sweet-tangy finish that makes every bite sing. Optional prosciutto and Kalamata olives add savory depth if you want to take things up a notch. The whole dish comes together in minutes with no cooking required — just toss, spoon, and serve. Every single ingredient is naturally free from tree nuts, so there's no label-scanning or substitution stress involved. These little cups are the kind of appetizer that disappears fast, so you might want to make a double batch.
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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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