Ingredients:

  • 1 large French Baguette, sliced into 24 rounds (1/2 inch thick)
  • 3 tbsp unsalted butter, melted
  • 1/2 tsp garlic powder
  • 1 lb cooked corned beef brisket, thinly sliced or shaved
  • 1 tbsp vegetable oil
  • 8 oz Swiss cheese, sliced or shredded
  • 1 cup sauerkraut, rinsed and squeezed dry
  • 1/4 cup Russian or Thousand Island dressing
  • 1 tsp caraway seeds
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Arrange baguette slices on a large rimmed baking sheet. Combine melted butter and garlic powder, then brush both sides of each slice. Bake for 5–7 minutes until golden and crisp.
  2. Heat vegetable oil in a non-stick skillet over medium-high heat. Add corned beef in batches, searing for 1–2 minutes until the edges are crispy and fragrant.
  3. Place a portion of seared corned beef onto each toasted baguette slice. Top with a layer of Swiss cheese. Return to the oven or broiler for 2 minutes until the cheese is bubbly and melted.
  4. In a small bowl, toss the dry sauerkraut with caraway seeds. Top each crostini with a dollop of dressing and a pinch of the sauerkraut mixture. Garnish with chopped chives and serve immediately.