Tree Nut 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. The butter lettuce leaves do double duty here, acting as both a vessel and a crisp, refreshing contrast to the rich filling inside. A quick drizzle of extra-virgin olive oil and balsamic glaze ties everything together with a sweet, tangy finish that tastes far more complex than the effort involved. Optional prosciutto and Kalamata olives add a savory, briny depth if you want to take things up a notch for a crowd. Every single ingredient in this recipe is naturally free of tree nuts, so there's no label-scanning or substitution stress — just clean, whole foods doing exactly what they're supposed to do. These cups are elegant enough for a dinner party appetizer but easy enough to throw together on a weeknight, and they hold up beautifully in the fridge for up to 30 minutes if you need to get ahead.
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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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