Jul 14 2026
Restaurants›Backstreet Cafe›Appetizer Platter Recipe

Appetizer Platter Recipe

Inspired by Backstreet Cafe
Time1h 30m
Serves6

prosciutto bruschetta, fried green tomatoes, duck spring rolls, seafood beignets, pita, three dips: hummus, romesco, whipped feta

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Ingredients

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Prosciutto Bruschetta

Fried Green Tomatoes

Duck Spring Rolls

Seafood Beignets

Pita and Dips

Method

Prosciutto Bruschetta

  1. 1

    Prepare the Bruschetta

    Slice the baguette into 1-inch pieces and toast them until golden brown. Top each piece with a slice of prosciutto, a halved cherry tomato, and a basil leaf. Drizzle with olive oil and balsamic glaze.

Fried Green Tomatoes

  1. 2

    Fry the Tomatoes

    Slice the green tomatoes into 1/2-inch thick slices. Set up a breading station with flour, beaten eggs, and cornmeal mixed with salt and pepper. Dredge each slice in flour, dip in eggs, then coat in cornmeal. Fry in hot oil until golden brown.

Duck Spring Rolls

  1. 3

    Make the Spring Rolls

    Cook the duck breast until medium rare, then shred it. Julienne the carrots and cabbage. Place a wrapper on a flat surface, add some shredded duck, carrots, and cabbage, and roll tightly. Fry in hot oil until crispy and golden.

Seafood Beignets

  1. 4

    Prepare the Beignets

    In a bowl, mix flour, baking powder, and salt. In another bowl, combine milk and egg. Gradually add the wet ingredients to the dry, then fold in the shrimp. Drop spoonfuls into hot oil and fry until golden and puffy.

Pita and Dips

  1. 5

    Serve with Dips

    Warm the pita bread slightly and serve alongside hummus, romesco sauce, and whipped feta for dipping.

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