Walnut Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and torn basil are a classic combination for a reason — bright, creamy, and just a little tangy all at once. Here, that beloved trio gets spooned into crisp butter lettuce cups and finished with a drizzle of balsamic glaze and good olive oil, making every bite feel like a proper Italian appetizer. The whole thing comes together in one bowl with zero cooking required, which means less time in the kitchen and more time impressing whoever shows up at your table. Prosciutto and Kalamata olives are optional add-ins that take the flavor even deeper if you want a heartier bite. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, beautiful food. These cups are elegant enough for a dinner party spread but easy enough to throw together on a weeknight when you want something that feels a little special.
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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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