Red Meat Allergy Friendly Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and torn basil come together in a classic Italian combination that feels both effortless and impressive. Butter lettuce leaves stand in as the "cups," making this naturally gluten free without any specialty swaps or hard-to-find ingredients. A drizzle of extra-virgin olive oil and balsamic glaze ties everything together with a sweet, tangy finish that tastes far more sophisticated than the prep time deserves. For anyone navigating a red meat allergy, this is the kind of crowd-pleasing appetizer that requires zero substitutions — the star ingredients are simply fresh, clean, and naturally safe. The optional prosciutto is a cured pork addition for those who want a savory, salty bite, and the Kalamata olives add a briny depth if you're feeling bold. These cups are best served right away while the lettuce is crisp, though they hold up beautifully in the fridge for up to 30 minutes if you're prepping ahead for a party. Light, vibrant, and endlessly snackable, they're the kind of thing that disappears from the platter before you've even finished setting 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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