Carmela Soprano's Neapolitan Crostini l Melon and Prosciutto

Not all of Carmela's recipes are as difficult as 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.

Go figure.

I originally posted about them, without actual measurements, in March 2010.

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?

Hint:

I left the anchovies out of Paul's Crostini.  He doesn't like them.

                        Neapolitan Crostini

Serves 6

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.

Sprinkle with 

freshly ground pepper 

Garnish with 

a lemon or lime wedge on each plate

And let the countdown begin!