Enjoy all the flavors of a corned beef meal in these Leftover Corned Beef Bruschetta bites. Perfect for an after school snack or a corned beef appetizer for a St. Patrick’s Day party.
My family and I may not be Irish, but we do love our corned beef. After years of blah, icky boiled corned beef, I found the perfect way to prepare it, this wonderful baked corned beef. Oh, what a world of difference that made!
I now make my baked corned beef several times a year, not just for St. Patrick’s day. And I love to use the leftovers in as many ways as possible.
There’s corned beef and hash, even corned beef mac and cheese. Today I’m sharing a great St. Patrick’s Day appetizer using leftover corned beef.
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Why this recipe is so awesome
This Corned Beef Bruschetta may not have the tomatoes you typically find with bruschetta recipes, but you won’t miss them. It’s a wonderful way to serve up a corned beef meal in a little bite.
Slices of baguette are toasted with some cheddar cheese. I used Cabot’s Horseradish Cheddar for these bites, which pairs beautifully with the corned beef. You can you any hearty cheddar, but I think a flavorful Irish cheese works perfectly.
Add a dollap of dijon mustard, top with a hearty helping of sauerkraut and a little green olive finishes it. Lots of flavor in a little bite. It’s a great way to use up leftover corned beef or to serve up a festive appetizer for St. Patrick’s Day.
Recipe breakdown
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Ingredients and substitutions
- Baguette: You use a regular baguette or sourdough.
- Cheddar: Choose a cheese that is hearty in flavor, like a bold Irish cheddar. Flavored cheddars like Irish Whiskey or Horseradish are great choices, too!
- Cooked corned beef: Use leftover corned beef, matter how you have made it.
- Whole grain dijon mustard: You can totally use a regular mustard.
- Tang: For a little tang I top each bite with some sauerkraut and a green olive.
Instructions
- Toast bread. Slice your baguette into rounds and top with a slice of cheese. Toast until cheese is melted.
- Assemble: Top each bite with slices of corned beef, a dab of mustard, then sauerkraut and olives.
Storing/Freezing Instructions
TO STORE: Store any leftover corned bef in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftover corned beef. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
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Corned Beef Bruschetta
Ingredients
- ½ baguette
- 2 oz cheddar cheese
- 4 oz cooked corned beef
- 8 teaspoon whole grain dijon mustard
- ¼ cup sauerkraut drained
- 16 green olives
Instructions
- Slice baguette into 16 ¼-inch rounds and top with a slice of cheese.
- Place the baguette slices onto a baking sheet then toast in a toaster oven or large oven until cheese is melted.
- Top each baguette with slices or chunks of corned beef.
- Dab ½ teaspoon of mustard over the corned beef pieces.
- Top bruschetta pieces with sauerkraut and olives.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
I never thought about cooking corned beef in anything, but the slow cooker. I saved both recipes (corned beef and corned beef bruschetta) to try later. I’m crazy about corned beef, but only when I eat it somewhere else (they probably don’t boil theirs either!). I’ve yet to find one thing I like in a slow cooker, but I’m not giving up. I prefer a pressure cooker over a slow cooker any day, even though things are still boiled in the pressure cooker, they don’t lose their flavor.
I could eat this for breakfast, lunch, and dinner! The sauerkraut and green olive are a great complement to the hearty taste and texture of corned beef.
Joon! I’ll make this for you the next time you are at my house!
Love the idea of corned beef bruschetta! That’s brilliant. Really gorgeous dish — and tasty, I’m sure! Thanks so much.
What cut do you get and WHERE do you get your corned beef. Bought one at Vons last week. Used a crock pot. Wasn’t too fatty, but it was slimy and over salty. We LOVE corned beef. Does Costco have the best?
Holly, I usually get the brisket cut. I’ve bought from Albertsons and Sprouts, in the past. I haven’t tried Costco, but I do need a big one for this year. I’ve never liked how the crockpot cooks the corned beef. I now bake it until fork tender, about 2 hours for a 3-pounder: http://familyspice.com/recipes/recipe/?recipe_id=304
These look amazing! Sounds like such a great, and unexpected, flavor combination! Pinning…
This is one beautiful corned beef – your butcher deserves a round of applause. I always roast mine and finish the last half hour with a glaze of mustard and marmalade.
I’ve never met a bruschetta I didn’t like but I know I’d love these.