Fructose Free Gluten Free Italian Antipasto Cups

Total time32 min

Prep time20 min

Cook time12 min

Fructose Free Gluten Free Italian Antipasto Cups

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Ingredients

6 servings

For the cups

6 gluten free flour tortillas (6-inch)
Mission Yellow Corn Tortillas Super Soft Extra Thin 24 Count - 16 Oz Siete Grain Free Almond Flour Tortillas 8 Count Food For Life Brown Rice Tortillas 6 Count La Tortilla Factory Tortillas Organic Corn Yellow Bag 8 Count - 8.46 Oz Guerrero Tortillas Corn White Maiz Blanco Gluten Free Bag 100 Count - 8.3 Oz
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2 tbsp olive oil

For the filling

3 oz salami, finely diced
½ cup roasted red peppers, drained and finely diced
½ cup marinated artichoke hearts, drained and roughly chopped
Ingredient note
Artichoke carries excess fructose that a low fructose diet limits; the small amount used here (about a tablespoon per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid marinated artichoke hearts, please tap it and change its rating to Red.
⅓ cup pitted kalamata olives, sliced
4 oz fresh mozzarella, cut into small cubes

For the dressing

2 tbsp red wine vinegar
3 tbsp olive oil
1 tsp dried oregano
¼ tsp crushed red pepper flakes
¼ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh basil, thinly sliced (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Using a 3-inch round cutter or the rim of a glass, cut 4 rounds from each tortilla to yield 24 rounds total.
2
Brush both sides of each tortilla round lightly with olive oil and press each round into a cup of a 24-cup mini muffin tin, pleating the edges gently so the round sits flat on the bottom and forms a shallow cup shape.

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