Food always tastes better outside. Perhaps it is the fresh air, view of the garden, or just an appreciation for the outdoors. Or, it could be delicious recipe ideas from our dear friend Francine Segan.
In true Italian entertaining tradition, dining "al fresco" on the deck is an everyday experience. From the simplest preparation, like sliced fresh apricots or peaches topped with Italian Bel Paese cheese and chili jam, to a rich and satisfying chicken liver pate', surely we should take Francine's advice and take it all outside! Top it off with a frosty sparkling cocktail and you'll have no better way to spend a lazy summer afternoon.

Toscana Chicken Liver Crostini

1 large red onion, minced
3 tablespoons olive oil
1 pound chicken livers
4 apricots, pitted and chopped
2 tablespoons dried cherries or cranberries, plus more finely chopped, for garnish
1/4 teaspoon dried thyme
1/2 cup Marsala wine
1/3 cup heavy cream, plus more as needed
Coarse salt and freshly ground black pepper, to taste
Twelve 3/4-inch-thick slices country bread, toasted or grilled
Finely chopped fresh parsley for garnish

1. Heat oil in skillet over medium heat and sauté onion for about 15 minutes, until golden. Add livers, apricots, cherries and thyme and cook, stirring, for about 3 minutes; liver should be pink in the center. Add Marsala and cook until wine is absorbed, about 1 minute. Remove from heat and cover until cool.

2. Put cooled liver mixture and cream into a food processor and purée until smooth, adding more cream, if needed; season with salt and pepper. Spread pâté on the toasted bread slices and top with fresh parsley and finely chopped dried cherries.

Lemon-Prosecco Slush

1 bottle Prosecco, chilled
1 pint lemon sorbet
Put about half of sorbet into a blender with 1 cup of the Prosecco and blend until smooth. Add more sorbet or wine until very thick and frothy. Fill 6 champagne glasses about 1/3 full with the sorbet mixture and top off with additional Prosecco. Leftover sorbet slush can be stored in the freezer.
Makes 6 servings.

Special Thanks:
Francine Segan, Food Historian and Author, "Shakespeare's Kitchen" and "The Opera Lover's Cookbook"
www.francinesegan.com