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Video: Easy Easter appetizers: Asparagus, calzones

  1. Closed captioning of: Easy Easter appetizers: Asparagus, calzones

    >>> all right. it's time to go to today's kitchen for easter delights, and we're making easy easter appetizers.

    >> antoine san antonio as -- is known as the rebel chef.

    >> i want to make sure you have something before the actual dinner. so great, easy quick appetizers.

    >> do they call you the rebel --

    >> just because i do what i want to do.

    >> he doesn't give a rip.

    >> we have balsamic vinegar here, some olive oil in there, a bit -- a mix with pa tricka and cayenne. for people who don't have balsamic and paprika, i do a version with maple syrup and frank's red hot . now we're going to put the asparagus in there. just toss them up.

    >> you're just getting them damp.

    >> now we're going to roll them, and with a cured ham from portugal. prosciutto would work great also. how simple is that? you'll have the balsamic vinegar that there caramelize on there, and the salt from the ham, that's going to give you the result.

    >> and what kind of cheese?

    >> i put manchego cheese .

    >> of course you did.

    >> but you can put pecorino or parmesan.

    >>> here i have some spinach and pine nuts i roasted. a and.

    >> hoda can't have that? make one for her.

    >> and i'm putting in frank's red hot sauce.

    >> there you go. mix that up.

    >> that's what's great. the acidity will really balance that cream cheese , and the heat from that, so we mix it up, one tablespoon in our pizza dough. it's pizza dough we bought from the store. i love to make my own. it's quick and easy, but you can find it in every supermarket. you put it in there, close it up. we're doing some beautiful, hoda.

    >> i don't even ask questions, i just make it work.

    >> one against, 4 hundred degrees.

    >> is that how they turn out? look how pretty.

    >> you have this flavor mixing together.

    >> and canape, olives, garlic, onius, tomato, fresh parsley. same thing again, in the oven, two minutes only on the broil, and here are your appetizers, with a nice glass of white wine or cold beer? everybody will be happy.

    >> the rebel is here.

    >> you can find all these re pills here at klg & hoda.com.

    >>> we'll be right back.

    >>> being single has its ups and downs , the freedom, the

TODAY recipes
updated 3/27/2013 6:56:18 AM ET 2013-03-27T10:56:18

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.

Recipe: Serrano Asparagus (on this page) Recipe: Spinach Calzone (on this page) Recipe: Canapes a la Provencale (on this page)

© 2013 NBCNews

Recipe: Serrano Asparagus

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

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.

Serving Size

Makes 4 servings

Recipe: Spinach Calzone

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

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.

Serving Size

Makes 8 mini calzones

Recipe: Canapes a la Provencale

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

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.

Serving Size

Makes 18 canapes

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