Corned Beef & Cabbage Crostini

Pumpernickel crostini are topped with sauerkraut, corned beef, gruyere, and tarragon-infused Dijon mustard. We used a savory combination of Roasted Garlic Infused Olive Oil and Oregano White Balsamic Vinegar to impart herbaceous aromatics and flavor. This recipe is the perfect casual appetizer or filing lunch option for getting in the spirit of St. Patrick's Day!

Ingredients:  

8 slices pumpernickel bread 

4 tablespoons Roasted Garlic Infused Olive Oil 

2 cups sauerkraut, drained 

1 pound corned beef, thinly sliced 

6 ounces gruyere or raclette cheese, sliced 

1/2 cup Tarragon Mustard 

2 tablespoons Oregano White Balsamic Vinegar 

Fresh parsley, for garnish 

Instructions 

Preheat oven to 425°F and line a large baking sheet with parchment paper. Place the bread slices on the prepared baking sheet and drizzle with olive oil. Place in the oven and bake for 12-15 minutes or until the bread is toasty. Remove from the oven.
Divide the sauerkraut, corned beef, and cheese between the toasts and return to the oven. Bake for 10 minutes or until warmed through, and the cheese has melted.
Meanwhile, place mustard and vinegar in a medium bowl and whisk to combine. Once the crostini have baked, remove them from the oven and drizzle with the mustard sauce. Garnish with fresh parsley before serving.