Cantaloupe Soup With Prosciutto Sandwiches

Cantaloupe Soup With Prosciutto and Mozzarella SandwichesPhilippa Brathwaite
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Serves 6| Hands-On Time: 25m | Total Time: 25m

Ingredients

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.
By Frances Boswell,  July 2006

Nutritional Information

  • Per Serving
  • Calories 511Calories From Fat 44%
  • Fat  25g
  • Sat Fat  8g
  • Cholesterol  45mg
  • Sodium  1,420mg
  • Carbohydrate  45g
  • Fiber  2g
  • Sugar  12g
  • Protein  28g
What does this mean? See Nutrition 101.

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Quick Tip

Organic cantaloupe
To remove a melon’s rind, wash the melon, slice off the top and bottom ends, and set it on a cutting board. Cut away strips from top to bottom.

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