Guinness-Braised Corned Beef and Irish Cheddar Crostini

A perfect bite for your St. Patrick's Day celebration, this crostini features a rich, savory topping. Tender, slow-cooked corned beef, briefly braised in dark stout, is piled high on a crisp baguette slice. It's finished with a sharp, creamy Irish cheddar spread and a sprinkle of fresh chives for a comforting and festive appetizer.

Meat & Poultry

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz pre
cooked corned beef, shredded
1/4 cup dark Irish stout (like Guinness)
oz Irish sharp cheddar cheese, grated
oz cream cheese, softened
tablespoon mayonnaise
tablespoons fresh chives, finely chopped, plus extra for garnish
Salt and black pepper to taste

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp.
While the bread toasts, combine the shredded corned beef and Irish stout in a small saucepan over medium heat. Simmer for 3 minutes
minutes until the liquid is mostly absorbed, seasoning with pepper.
In a separate bowl, mix the grated Irish cheddar, softened cream cheese, mayonnaise, and 2 tablespoons of chives until well combined and creamy. Season with salt and pepper.
Spread a generous layer of the cheddar
chive mixture onto each toasted crostini. Top with a spoonful of the warm, stout
braised corned beef.
Garnish immediately with a sprinkle of fresh chives and serve warm.

Chef's Tip & Pairing

For an authentic pairing, serve these crostini with a dry Irish stout, which complements the richness of the corned beef and the sharpness of the cheddar. Alternatively, a crisp, unoaked Chardonnay will cut through the fat and refresh the palate.

From the Tini Crostini Collection