Pork Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and fragrant torn basil come together in a way that feels effortlessly Italian — bright, creamy, and just a little indulgent. Butter lettuce leaves stand in as the "cups," making this a naturally gluten-free presentation that looks stunning on a platter without any specialty ingredients or swaps. A quick drizzle of extra-virgin olive oil and balsamic glaze ties everything together with a sweet, tangy finish that tastes far more complex than the effort involved. The optional Kalamata olives add a briny depth, and if you choose to include the prosciutto, its delicate saltiness plays beautifully against the cool mozzarella — and since it's the only meat here, skipping pork entirely is as simple as leaving it out. This is the kind of appetizer that disappears fast at a dinner party, and the good news is it comes together in minutes with zero cooking required. Chilling the filled cups for up to half an hour before serving actually makes them taste even better, giving the dressing time to soak into every bite.
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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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