Quickly preparing some simple snacks for a relaxing evening outside on the porch or patio is easy with a few ingredients from the pantry. Our dear friends George Germon and Johanne Killeen of Al Forno restaurant in Providence show us a couple of their favorite quick entertaining ideas.

These simple, tasty appetizers, or "Cichetti", can be made ahead or quickly thrown together when guests arrive. Serve them with your favorite wine or with a classic cocktail or aperitif.

SPICY TUNA AND OLIVE CROSTINI

6-ounce can oil-packed tuna, drained
3 to 4-ounce jar olive puree or tapenade
1 teaspoon salted capers
Extra-virgin olive oil
1 lemon
Pinch good quality dried oregano, preferably Sicilian
Pinch crushed red chili flakes or 1 teaspoon hot pepper sauce
Zest of ½ an orange
1 baguette or thin loaf Italian bread, thinly sliced and toasted

1. Combine tuna, olive puree, capers, and 2 tablespoons olive oil in bowl of food processor. Pulse until well combined. Add juice of ½ lemon, oregano, chili flakes, and orange zest and pulse until pureed. Taste and add more lemon, oil, or seasoning if desired.

2. Spread about 2 tablespoons tuna puree on toasted bread slices and serve immediately.

Serves 8.

CROQUE ITALIEN

3 large eggs
1 ½ cups milk
Sea salt
8 slices thin sandwich bread
2 tablespoons Dijon mustard
Genoa salami or prosciutto cotto
Wedge of Parmigiano-Reggiano
2-3 tablespoons extra-virgin olive oil

1. In shallow bowl, whisk together eggs, milk, and salt. Reserve. Egg mixture can be made ahead, covered with plastic wrap, and refrigerated until ready to use.

2. Remove crusts from bread slices and lay slices onto work surface. Spread mustard to taste on each slice. Cover four slices of bread with thin layer of salami or prosciutto; cut to fit bread (i.e. meat should not hang over edges). Use vegetable peeler to shave layer of Parmigiano over meat. Top with remaining bread slices, mustard-side down, to make sandwiches. Sandwiches can be made ahead, covered with plastic wrap, and refrigerated until ready to cook and serve.

3. Heat 1 tablespoon oil in large non-stick skillet over medium heat. Dip 2 sandwiches in egg mixture and let saturate. Allow excess liquid to drip back into bowl and transfer sandwiches to skillet. Cook until bottom is light golden, about 3 minutes. Flip sandwiches and continue cooking until bottom side is golden and cheese is melted. Transfer to warm platter. Add more oil to skillet and repeat with remaining 2 sandwiches.

3. Cut sandwiches into small squares and serve warm.

Serves 8.

VEGGIES IN PINZIMONIO

Fresh seasonal vegetables, such as radishes, cherry tomatoes, fennel, bell peppers, cucumbers, zucchini, yellow squash, endive, radicchio, cauliflower, broccoli, celery, or carrots
Good quality extra-virgin olive oil
Sea salt and freshly ground black pepper

1. Rinse vegetables and cut into bite-sized pieces. Arrange in contrasting patterns on large platter.

2. In individual small bowls or ramekins (for guests to dip vegetables), combine several tablespoons olive oil with pinches of salt and pepper to taste

Serves 8.

Special Thanks:
Johanne Killeen and George Germon
Al Forno Restaurant
577 South Main Street
Providence, RI 02903
401-273-9760
http://www.alforno.com