Caprese Cups

Prep Time: 10 minutes 

Cook Time: 7-9 minutes

Servings: 10



10 small CrepiniⓇ  Egg Wraps with (Gluten-Free Grains or Cauliflower)
2 tablespoons olive oil
Salt & black pepper, to taste


For the Caprese Salad

8 ounces Fresh Mozzarella Pearls or Ciliegine
1 pint cherry tomatoes, halved
½ cup fresh basil, sliced thin
3 tablespoons olive oil
½ teaspoon flake salt
¼ teaspoon ground black pepper
1 tablespoon aged balsamic vinegar


  1. Preheat oven to 350°F.
  2. Use a pastry brush to brush olive oil on both sides of each Crepini. Sprinkle salt and pepper on each side.
  3. Lightly coat the back of a 12-cup muffin tin with cooking spray.
  4. Using the back of the muffin pan, lay each Crepini over a muffin cavity.
  5. Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven and let cool before assembly.
  6. While Crepinis are baking, make the Caprese salad: to a medium mixing bowl, add mozzarella, tomatoes, basil, olive oil, salt, and pepper. Stir to combine.
  7. Divide Caprese salad between Crepini cups. Drizzle tops with balsamic and serve. 

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