Turkey Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and torn basil come together in a way that just tastes like summer — bright, creamy, and a little tangy from the balsamic glaze. Butter lettuce leaves do the heavy lifting here, standing in as crisp, edible cups that make each bite feel like a little gift. The whole thing comes together in minutes with no cooking required, just a quick toss and a drizzle of good olive oil. Optional prosciutto adds a savory, silky layer if you want a little more depth, but the filling is completely satisfying on its own. Because every ingredient is naturally free of wheat and gluten-containing grains, there's no need to swap anything out or second-guess a label. These are the kind of appetizers that disappear fast at a party, so it's worth making a double batch if you're feeding a crowd.
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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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