Cantaloupe Soup With Prosciutto Sandwiches
Serves 6|
Hands-On Time:
25m
|
Total Time:
25m
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
- Cut each baguette in half lengthwise, then in thirds crosswise.
- Layer the mozzarella and prosciutto on the bottom of each baguette portion. Drizzle with the oil and sandwich with the baguette tops; set aside.
- In a blender, puree the cantaloupe and salt. Pour into bowls and sprinkle with the pepper and mint. Serve with the sandwiches.
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.
Quick Tip
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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