Rye Free Gluten Free Caprese Antipasto Cups

Total time15 min

Prep time15 min

Cook time0 min

Rye Free Gluten Free Caprese Antipasto Cups

Fresh mozzarella, juicy cherry tomatoes, and torn basil are already a dream team, and nestling them into crisp butter lettuce cups makes this antipasto feel like something you'd order at a sun-drenched Italian restaurant. The dressing is a simple whisked blend of extra-virgin olive oil and balsamic glaze that ties every bite together with a sweet, tangy finish. Because the entire recipe leans on whole, naturally grain-free ingredients — no breadcrumbs, no croutons, no hidden fillers — there's nothing here to stress about when it comes to avoiding rye or any other grain. Optional prosciutto and Kalamata olives add a salty, savory punch if you want to take things up a notch. The lettuce cups do double duty as both vessel and ingredient, keeping everything light and refreshingly crunchy without a single cracker in sight. These come together in minutes and look genuinely impressive on a platter, making them perfect for entertaining or a quick weeknight starter.

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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
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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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