Carmela Soprano's Baci Cake.
Here are two real quickies from the book Entertaining with the Sopranos.
Actually they barely qualify as recipes.
But they published the Crostini - with a picture - in the Welcome to the Family chapter.
The Melon and Prosciutto - also with a picture - was in the Dinner for Twelve chapter.
But some people like measurements when trying something new.
And they are handy recipes to have before the holiday season.
These recipes are perfect as appetizers, or as something light to snack on while watching the ball drop in Times Square on New Year's Eve.
I mean, after a certain age, how many potato chips can one eat?
I left the anchovies out of Paul's Crostini. He doesn't like them.
In a medium bowl place
1/2 teaspoon dried oregano
salt and pepper to taste
Cut in half through the core
2 ripe medium tomatoes (Carmela used New Jersey beefsteaks)
Squeeze gently to extract the seeds and juice.
Trim away the core.
Chop the tomatoes into 1/2-inch pieces and toss them in the seasoned oregano.
Preheat the oven to 450º
Oil a large baking pan
Arrange on the baking pan
12 thin slices Italian bread (Carmela used semolina bread)
Toast the bread 5 minutes.
Remove the pan from the oven, but keep the oven turned ON.
Cover each slice of bread with 1 slice and 1 anchovy each from
8 ounces fresh mozzarella
12 anchovy fillets
Spoon a few of the seasoned tomato pieces over each slice of bread.
Drizzle each slice with a few drops of
Extra virgin olive oil
Return the pan to the oven and bake 5 to 7 minutes.
When the cheese is slightly melted, remove from the oven and serve.
Melon and Prosciutto
Serves 12 (2 melon slices each serving)
Cut into 12 slices each
2 large cantaloupes or small honeydews, chilled
Scoop out the seeds and cut off the skin.
Place 2 slices on each serving plate.
Drape 2 or 3 paper-thin slices from
12 ounces Italian Prosciutto (Carmela used Prosciutto di Parma)
over each pair of melon slices.
freshly ground pepper
a lemon or lime wedge on each plate
And let the countdown begin!