Pastrami Sauerkraut Crostini
Pastrami Sauerkraut Crostini is a festive appetizer for St. Patrick’s Day! Use baguette slices, topped with pastrami, sauerkraut, and cheese.
Friends, enjoy this simple, elegant St. Patrick’s Day appetizer! Or, better yet, if you’re invited to a party, bring this pastrami appetizer because it’s a BIG hit. You can assemble it before you go, and then right before serving, toast it in the broiler to melt the cheese. Garnish and serve!
Pastrami Sauerkraut Crostini
This recipe today uses pastrami, but maybe you already made corned beef over the weekend. You can also use leftover corned beef, too. Yum! Of course the secret to this recipe is the mustard. Serve this recipe with your favorite dipping sauce or mustard!
Why I love this recipe
- A great appetizer for St. Patrick’s Day
- Uses up leftover pastrami (or corned beef)
- It’s an easy recipe and delicious!
Gather these ingredients
- Baguette
- Olive oil
- Pastrami (or corned beef)
- Sauerkraut
- Dubliner cheese
- Mustard: your favorite flavor
- Black pepper
- Fresh parsley: finely chopped
What is pastrami?
When’s the last time you had a hot pastrami sandwich? (So good). But wait … let’s back up. What is pastrami anyway (my kids just asked me)?
Pastrami is meat that is made from beef, or sometimes from pork, mutton, or turkey. I know …. it tastes so good, right? The flavors come from the way the meat is processed. The raw meat is brined, partially dried, and then seasoned with herbs and spices. The last step is smoking and steaming the meat.
Another party hit are these Hot Pastrami Sliders, served with melted cheese and caramelized onions on pretzel rolls. Yes, please! :)
How do you make Pastrami Sauerkraut Crostini?
- Slice twelve 1/2-inch slices of bread from the baguette.
- Place on a baking sheet, and brush (or drizzle) generously with the olive oil.
- Sprinkle a little salt on each slice. Bake for about 10 minutes, or until crisp and slightly golden.
- Remove from oven and cool slightly.
- Assemble the crostini: baguette, mustard, pastrami, sauerkraut, and cheese. Place the crostini back on the baking sheet (lined with aluminum foil or parchment paper). Place in the middle oven rack and broil until cheese is melted.
- Arrange crostini on a serving platter. Serve a side of mustard.
- Garnish with black pepper and chopped parsley; serve.
If you’re looking for a simple St. Patrick’s Day menu, I’ve put one together for you, here.
Even if you don’t have the sunshine in your corner of the world this week, you’re going to love the menu, starting with a few yummy appetizers, this Pastrami Sauerkraut Crostini, and my delish Irish Slaw Dip! And then there’s Skinnytaste’s Crock Pot Corned Beef and Cabbage, ending with RecipeGirl’s Irish Cream Bundt Cake! Oh, boy!
Photo taken at our last house in southern Oregon, on a sunny March day!
Fun to serve for St. Pat’s Day, or bring to a party! You can prepare ahead of time, and then pop in the oven to heat through and melt the cheese in your friend’s oven!
ENJOY!
Get the Recipe:
Pastrami Sauerkraut Crostini
Ingredients
- 1 baguette, sliced ½" thick
- Olive oil
- 8 slices, beef pastrami (or corned beef)
- 1 cup sauerkraut
- 8 slices Dubliner cheese
- 2-3 Tbsp. mustard, your favorite flavor
- 1 Tbsp. coarse black pepper
- Fresh parsley, finely chopped
Instructions
- Preheat oven to 375 F degrees. Slice twelve 1/2-inch slices of bread from the baguette. Place on a baking sheet, and brush (or drizzle) generously with the olive oil. Sprinkle a little salt on each slice. Bake for about 10 minutes, or until crisp and slightly golden. Remove from oven and cool slightly.
- Preheat the oven to broil on HI.
- Assemble the crostini: baguette, mustard, pastrami, sauerkraut, and cheese. Place the crostini back on the baking sheet (lined with aluminum foil or parchment paper). Place in the middle oven rack and cook until cheese is melted, 1-2 minutes.
- Arrange crostini on a serving platter. Serve a side of mustard. Garnish with black pepper and chopped parsley; serve.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
My friend used Zaterain’s Creole mustard which was perfect for these crostini.
A friend made these for a St Patrick’s day luncheon in our neighborhood, they were outstanding. I want to make them the next time I have friends over for lunch and cards.
What a delicious looking appetizer! I’m definitely going to make this for the next gathering where friends are over! Maybe for march madness finals? Thanks so much for sharing! Can’t wait to make these at home. Sauerkraut is such a great addition and almost makes it into a little reuben crostini!
I took these last night to our Couples Supper Club and they were a hit! Thanks so much for the recipe!!
These looks great and I’m supposed to take an appetizer to a party this Saturday. It says the secret is in the mustard…..what’s your favorite to use?
Honestly, I go to the “deli” section and ask them, or just pick a flavor or 2 that looks fantastic. The deli section has the best gourmet flavors! Happy St. Patrick’s Day, Gina! xo
These look amazing Sandy!! What a fun appetizer!
Yum! Hubby and I would love this for sure! Hey, been enjoying your snapchats :)