Cantaloupe Soup With Prosciutto Sandwiches

Cantaloupe Soup With Prosciutto and Mozzarella Sandwiches
Philippa Brathwaite

Serves 6
preparation
25
minutes
cooking
25
minutes
other
0
minutes

Ingredients

2
baguettes
2
8-ounce balls fresh mozzarella, thickly sliced
1/2
pound
sliced prosciutto
2
tablespoons
extra-virgin olive oil
2
cantaloupes, chilled, halved, and seeded
1/2
teaspoon
kosher salt
1/4
teaspoon
black pepper
16
fresh mint leaves, thinly sliced

Directions

  1. Cut each baguette in half lengthwise, then in thirds crosswise.
  2. Layer the mozzarella and prosciutto on the bottom of each baguette portion. Drizzle with the oil and sandwich with the baguette tops; set aside.
  3. In a blender, puree the cantaloupe and salt. Pour into bowls and sprinkle with the pepper and mint. Serve with the sandwiches.

 

Frances Boswell
June 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 44 %
  • Fat 25 g
  • Sat Fat 8 g
  • Cholesterol 45 mg
  • Sodium 1,420 mg
  • Carbohydrate 45 g
  • Fiber 2 g
  • Sugar 12 g
  • Protein 28 g
What does this mean? See Nutrition 101.