Pescatarian Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and torn basil come together in a classic Italian combination that feels effortlessly elegant — and these little lettuce cups make it completely hand-held and party-ready. Butter lettuce leaves stand in as the vessel here, which means the whole dish is naturally free of gluten without any specialty swaps or hard-to-find ingredients. A quick drizzle of extra-virgin olive oil and balsamic glaze ties everything together with a sweet, tangy finish that tastes far more impressive than the effort involved. The optional prosciutto adds a savory, salty depth if you want it, while the Kalamata olives bring a briny punch that plays beautifully against the creamy mozzarella. Everything gets tossed in one bowl and spooned into the cups, so cleanup is minimal and the whole thing comes together in minutes. These are the kind of appetizers that disappear fast at a gathering, but they're just as satisfying as a light lunch or a starter for a weeknight dinner.
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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)
Can be omittedprosciutto
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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