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Cantaloupe Soup with Prosciutto and Mozzarella Sandwiches
- 2 baguettes
- 2 8-ounce balls fresh mozzarella thickly sliced
- 1/2 lb. 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:View on PBS Food
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