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Ingredients
  • 2 cups frozen peas
  • 1 pound fresh asparagus spears, trimmed
  • 1 cup canned cannellini (white kidney) beans, rinsed and drained
  • 3 tablespoons snipped fresh basil
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ⅛ teaspoon salt
  • 4 ounces fresh mozzarella cheese, cut into ½-inch pieces
  • 2 teaspoons olive oil
  • ¼ teaspoon black pepper
  • 2 ounces thinly sliced prosciutto, cut into thin strips
  • 6 slices crusty country bread, toasted
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