Corned Beef Hash & Horseradish Crostini

This sophisticated crostini transforms the classic comfort of corned beef hash into an elegant appetizer. The crispy, butter-toasted baguette provides a perfect base for the savory, spiced corned beef and potato mixture. A creamy, tangy dollop of horseradish crème fraîche cuts through the richness, creating a balanced and utterly satisfying bite.

Meat & Poultry

Ingredients

1 baguette, thinly sliced and toasted
1 tablespoon olive oil
8 ounces corned beef hash, warmed
4 ounces cream cheese, softened
2 tablespoons prepared horseradish, drained
1 tablespoon fresh chives, minced
1/4 teaspoon black pepper
Pinch of sea salt

Method

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush lightly with olive oil. Toast for 5-7 minutes minutes, or until golden brown and crisp.
In a small bowl, combine the softened cream cheese and prepared horseradish. Mix until smooth and well combined.
In a separate pan, gently warm the corned beef hash over medium heat until heated through.
Spread a thin layer of the horseradish cream cheese mixture onto each toasted crostini.
Top each crostini with a spoonful of the warmed corned beef hash.
Garnish with fresh minced chives and a pinch of sea salt and black pepper.
Serve immediately and enjoy the gourmet flavors.

Chef's Tip & Pairing

For an extra layer of flavor, lightly sauté the corned beef and onion mixture in a pan for 2-3 minutes before assembling the crostini. This dish pairs wonderfully with a dry, crisp Irish Stout or a full-bodied, slightly oaked Chardonnay.

From the Tini Crostini Collection