Pregnancy Friendly Gluten Free Caprese Antipasto Cups
Fresh mozzarella, ripe cherry tomatoes, and fragrant torn basil come together in crisp butter lettuce cups for a dish that feels both elegant and effortlessly light. The combination of creamy cheese, juicy tomatoes, and a drizzle of balsamic glaze over extra-virgin olive oil delivers that classic Italian flavor without any of the heaviness. Because the base is naturally gluten free — no swaps or specialty flours required — there's no second-guessing labels or worrying about hidden gluten sneaking into your meal. During pregnancy, keeping ingredients simple and recognizable matters, and this recipe leans on whole, fresh foods from start to finish. The optional prosciutto adds a savory, salty depth if you're in the mood for it, while the Kalamata olives bring a briny pop that rounds everything out beautifully. Butter lettuce leaves do double duty as both vessel and ingredient, keeping things cool and crunchy with zero fuss. It comes together in minutes and can even be prepped slightly ahead, making it a genuinely stress-free option when energy is running low but you still want something that looks impressive on the table.
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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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