Pistachio Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and torn basil come together in crisp butter lettuce cups for a starter that looks like it came straight from a trattoria. The balsamic glaze and extra-virgin olive oil dressing ties everything together with a sweet, tangy richness that makes each bite feel complete. Optional prosciutto and Kalamata olives add a savory, briny depth if you want to take things up a notch. Because every ingredient here is naturally whole and straightforward, there's no need to scrutinize labels for hidden nuts or cross-contamination concerns — what you see is exactly what you get. The lettuce cups do double duty as both vessel and vegetable, keeping things light and naturally gluten free without any specialty swaps. These are ideal for entertaining since you can have the filling tossed and ready, then spoon it into the cups just before guests arrive.
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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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