Shellfish 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. The butter lettuce leaves do double duty as both vessel and ingredient, adding a cool, crisp contrast to the rich filling without a cracker or crostini in sight. A quick drizzle of extra-virgin olive oil and balsamic glaze ties everything together with a glossy, tangy finish that tastes far more impressive than the effort involved. Optional prosciutto and Kalamata olives let you customize the cups to your crowd, whether you want something more savory and salty or prefer to keep it clean and simple. Since every ingredient here is naturally free of shellfish and there's no hidden seafood lurking in sauces or seasonings, this is a genuinely stress-free appetizer to set out at a party. These are the kind of bites that disappear from the platter before you've even finished arranging them — elegant enough for a dinner party starter, easy enough for a casual weeknight snack.
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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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