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.

Corned Beef Appetizer

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 like using these Cabot’s line of Irish cheddar with corned beef.

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.

More corned beef appetizers

One of my favorite corned beef recipes is this incredible quinoa salad. It includes quinoa, corned beef, sautéed cabbage, mushrooms and topped with sauerkraut and drizzled with a dijon vinaigrette. This leftover corned beef quinoa salad makes a delicious meal or appetizer.

Continue to Content Yield: 16 pieces Corned Beef Bruschetta Print 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. Prep Time 15 minutes Cook Time 5 minutes Total Time 20 minutes Ingredients 1/2 baguette

2 oz cheddar cheese

4 oz cooked corned beef

8 tsp whole grain dijon mustard

1/4 cup sauerkraut, drained

16 green olives Instructions Slice baguette into 16 1/4-inch rounds and top with a slice of cheese. Place the baguette slices onto a baking sheet and top each slice with cheese. Toast in a toaster oven or large oven until cheese is melted. Top each baguette with slices or chunks of corned beef. Dab 1/2 teaspoon of mustard over the corned beef pieces. Top bruschetta pieces with sauerkraut and olives. Notes Serving Suggestions: Use a sharp cheddar to balance the salty corned beef. Flavored cheddars like Irish Whiskey or Horseradish are great choices, too! Nutrition Information: Yield: 16 Serving Size: 1 bruschetta

Amount Per Serving: Calories: 66 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 10mg Sodium: 282mg Carbohydrates: 6g Fiber: 1g Sugar: 1g Protein: 3g

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Disclosure: Cabot Creamery provided me free products to sample. I was not paid to write this post. The opinions expressed in this post are mine. If I didn’t like it, I wouldn’t blog about it!