Everyone knows that cantaloupe and prosciutto go well together. Those prosciutto-wrapped cantaloupe balls leave me longing for a melon baller, but it's not exactly dinner. But a chilled soup and a baguette sandwich? Add a glass of white wine, and we are definitely talking. It helps because Joe doesn't think he likes cantaloupe. Too many bland, hard chunks of cantaloupe in generic fruit salads will do that to you. This was a local melon, full of juice and sweetness brought out ever so slightly by the salt. The recipe is easily halved, which I did. This is also a great summer meal because it doesn't use any heat (provided you don't bake your own baguette). Cool, crisp, and quick to make.
Cantaloupe Soup with Prosciutto and Mozzarella Sandwiches
source: Real Simple
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
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.