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Easy Easter appetizers from the 'Rebel Chef'

Antoine Sicotte, founding member of the platinum band, Sky, says his world travels are one of the biggest influences on his recipes. But the "Rebel Chef" says that he's as much of a family man as he is a rocker, and he's offering up some of his favorite Easter appetizers for the holiday weekend.

Serrano Asparagus
Servings:

Makes 4 servings

Ingredients

    • 2 tbsp. olive oil
    • 1 tbsp. balsamic vinegar
    • Salt to taste
    • Espelette pepper to taste
    • 1 bunch asparagus, with the tough bottom ends trimmed off
    • 20 slices Serrano ham (Spanish ham)
    • Manchego cheese shavings

Preparation

Baking Directions:

Preheat the oven to 400°F (200°C). In a deep dish, combine the olive oil, balsamic vinegar, salt, Espelette pepper, and asparagus, and mix well to fully coat the asparagus in the vinaigrette. Roll a slice of ham around each asparagus spear and arrange them on a baking sheet lined with parchment paper. Drizzle some more olive oil over the asparagus and cook for about 10 minutes, or until the asparagus is cooked, but still nice and crunchy. Transfer to a serving plate and top with Manchego cheese shavings.

Spinach Calzone
Servings:

Makes 8 mini calzones

Ingredients

    • 1/3 cup raisins
    • 1 cup warm water
    • 1 clove garlic, chopped
    • 1/3 cup pine nuts
    • 3 tbsp. olive oil
    • 2 cups fresh spinach, washed and stems removed
    • 1/2 cup fresh basil leaves
    • 2 tbsp. hot sauce
    • 3-1/2 oz ricotta cheese
    • 1/4 cup fresh Parmesan cheese, grated
    • Kosher salt
    • Freshly ground pepper
    • 1 store-bought pizza dough

Preparation

Baking Directions:

Rehydrate the raisins in warm water for 10 minutes and then drain. In a pan, sauté the garlic and pine nuts in the olive oil. Add the spinach, cook for 2 minutes, and let sit for 6 minutes. Stir in the basil, hot sauce, both cheeses and raisins. Season with salt and pepper to taste. Divide the pizza dough into 8 equal portions and roll out into flat rounds. Top each round with 2 tbsp. of the spinach and cheese filling and then fold them into half-moons, pinching the edges to seal. Bake in a 400°F (200°C) oven for 10 minutes, or until the calzones are golden brown.

Canapes a la Provencale
Servings:

Makes 18 canapes

Ingredients

    • 1/4 cup onion, finely chopped
    • 1 clove garlic, finely chopped
    • 1 tbsp. butter
    • 18 pitted black olives, finely chopped
    • 3 tomatoes, seeded and diced
    • Kosher salt
    • Freshly ground pepper
    • 2 tbsp. fresh parsley, finely chopped
    • 9 anchovy fillets, rinsed and thinly sliced
    • 1 tsp. balsamic vinegar
    • 18 slices of baguette bread, brushed with olive oil and toasted
    • 1/2 cup breadcrumbs

Preparation

Baking Directions:

In a pan, sauté the onion and garlic in the butter. Remove from heat and then mix it together with all of the remaining ingredients, except the bread and breadcrumbs. Spoon 1 tbsp. of the mixture onto each toasted baguette slice, sprinkle with breadcrumbs, and broil in the oven for about 2 minutes, until the tops are golden brown.

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