Vegetarian 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. That means the whole thing is naturally free of gluten without any swaps or substitutions — just real, whole ingredients doing exactly what they're supposed to do. A quick drizzle of extra-virgin olive oil and balsamic glaze ties everything together with a sweet-savory depth that tastes far more complex than the effort involved. The prosciutto is listed as optional, so skipping it keeps this firmly in meat-free territory while losing nothing in terms of flavor or satisfaction. These cups are elegant enough for a dinner party appetizer platter but easy enough to throw together on a weeknight when you want something that feels a little special. Serve them right away for maximum crunch, or let them chill briefly — either way, they disappear fast.
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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)
Can be omittedprosciutto
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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