Rice Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and 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 vessel here, giving you a satisfying scoop without a cracker or grain in sight, which makes this naturally free of rice and any other starchy filler. The balsamic glaze and good olive oil do the heavy lifting in the dressing, adding a sweet-tangy depth that ties every bite together. Optional prosciutto and Kalamata olives take things in a saltier, more antipasto-forward direction if you want to lean into the charcuterie-board energy. Everything comes together in minutes — just toss, spoon, and serve — making it an ideal appetizer when you want something that looks impressive without a lot of effort. The lettuce cups hold their shape beautifully for up to 30 minutes in the fridge, so you can even prep ahead 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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