Wheat Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and torn basil are already a dream team, and nestling them into crisp butter lettuce cups makes the whole thing feel like a proper occasion without any real effort. The dressing is a simple whisked blend of extra-virgin olive oil and balsamic glaze that ties every bite together with a sweet, tangy finish. Because the "cups" are made entirely from lettuce leaves, there's no pastry shell or cracker base to worry about — this appetizer is naturally free of wheat and grain-based ingredients without any substitutions required. Torn prosciutto and Kalamata olives are optional add-ins that push the flavor into full antipasto territory if you want something a little more substantial. Everything comes together in one bowl and a quick toss, so it's genuinely low-stress for a party spread or a light starter at a weeknight dinner. The filled cups can even be refrigerated for up to 30 minutes ahead of time, which means less last-minute scrambling when guests arrive.
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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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