Gluten Free Italian Antipasto Cups
These little baked cups are the kind of appetizer that disappears from the platter before you even finish setting it down. Gluten free tortillas are pressed into a mini muffin tin, brushed with olive oil, and baked until they turn golden and crisp — no specialty flour blends or complicated techniques required. The filling is a punchy Italian-style mix of salami, roasted red peppers, marinated artichoke hearts, Kalamata olives, and fresh mozzarella, all tossed in a red wine vinegar and oregano dressing with a little kick of crushed red pepper. Every bite delivers that briny, savory, slightly tangy flavor combination that makes classic antipasto so satisfying. The whole thing comes together in one bowl while the cups are in the oven, which makes the process feel almost effortless. Makes 6 servings, so it's a solid choice for a small gathering or a party spread where you need something impressive without spending all day in the kitchen. A scatter of fresh basil over the top right before serving pulls everything together beautifully.
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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
- 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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