Floating Olive Branch
Corned Beef & Cabbage Crostini


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 



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.