Fructose Free Gluten Free Italian Antipasto Cups
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Learn more →Ingredients
6 servings
For the cups
- 6 gluten free flour tortillas (6-inch)
- 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 noteArtichoke is high in fermentable fructans that a low fructose diet limits alongside excess fructose; the small amount used here (a few tablespoons per serving) keeps that 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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