8 Beach Picnic Food Ideas

By Leite's Culinaria

Ingredients

2 small baguettes
Two (8-ounce) balls fresh mozzarella (thickly sliced)
1/2 pound prosciutto (thinly sliced)
2 tablespoons extra-virgin olive oil
2 ripe cantaloupes (chilled, halved, and seeded)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
16 mint leaves (cut into strips or torn into itty bitty pieces)

Prep Time15mins
Servings6

Instructions

Make the prosciutto-mozzarella sandwiches

Cut each baguette in half lengthwise and then slice each baguette portion crosswise into thirds.

Place a slice or three of both mozzarella and prosciutto on the bottom portion of each baguette. Drizzle with the oil and sandwich with the corresponding top baguette portion.