Seed Oil Free Gluten Free Italian Antipasto Cups
Total time32 min
Prep time20 min
Cook time12 min
4.6(18)
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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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