“What am I going to do with all this leftover corned beef and cabbage?” This is not usually a problem in my house. But since it’s just the two of us, I do occasionally have some extra after St. Patrick’s Day. If you’re tired of corned beef hash, try these Leftover Corned Beef and Cabbage Crostini. They’re crunchy, meaty, cheesy, salty and a little spicy. These also work great for a St. Patrick’s Day party appetizer, maybe before some Healthy Shepherd’s Pie…?
If you have leftover corned beef and cabbage, just head to the store to grab a baguette and some cheese. Then, you can be eating these crostini in just about 20 minutes. I used my Oven Beer-Braised Corned Beef and Quick Stove-Top Cabbage for these crispy bites of St. Patrick’s Day flavor.
Other than being a great St. Patrick’s Day appetizer, this reminded me of those killer NYC Deli sandwiches. You know, the ones where there’s enough meat for 6 sandwiches between 2 slices of bread. Granted, I didn’t use that much corned beef, but it’s the flavor that counts. You don’t get a lot of NYC Deli food in Southern California. Boooo.
You have to love a recipe that requires minimal effort with maximum payout. Just think, in 20 minutes or so, you could be taking a bite of this, too! Have a great St. Patrick’s Day meal, and remember to make the most of that left over corned beef and cabbage!
- 16 quarter-inch slices of baguette (cut on the bias/diagonal)
- 2 tablespoons olive oil
- Pinch of salt and fresh ground black pepper
- 8 ounces of left over corned beef*
- 1 cup left over cabbage** (sliced into shreds)
- 3 tablespoons horseradish mustard (or whatever you like)
- 4 ounces Kerrygold Dubliner or white cheddar cheese (cut into 16 even slices or shredded)
Preheat oven to 350 degrees. Place the baguette slices on a baking sheet and brush top side with olive oil. Sprinkle lightly with salt and pepper and bake for 15 minutes until crispy. Remove from oven and allow to cool slightly.
To assemble, brush each baked baguette slice with about a teaspoon of mustard. Top with 1/2 ounce of corned beef, then about 1 tablespoon of cabbage. Evenly distribute cheese among the crostini.
Return to the 350 degree oven and bake for 5-10 minutes until cheese is melted. I love to use the broiler for the final minute to get a nice browned surface.
*Need a corned beef recipe? Here's my Oven Beer-Braised Corned Beef!
**Need a cabbage recipe? I got one of those too!
For 2 crostini: Calories 212 ~ Total Fat 13 g ~ Saturated Fat 6 g ~ Trans Fat 0 g ~ Cholesterol 33 mg ~ Sodium 536 mg ~ Potassium 35 mg ~ Total Carbohydrate 11 g ~ Dietary Fiber 1 g ~ Sugars 1 g ~ Protein 9 g