Corned Beef Bruschetta on Rye

By: S.Rosen's Test Kitchen

This appetizer melds together the flavors of St. Patrick’s day: corned beef, Irish cheese, rye bread and more into in one surprising appetizer.

Ready In

Total Time: 1 hour
Prep Time: 1 hour
Cook Time Time: 30 min




4 oz. Cooked corned beef roast, diced

2 Large carrots, peeled and diced

½ Red onion, diced

2 oz. Grated Kerrygold cheddar cheese

1 tsp Malt vinegar

2 Tbsp. Olive oil

¼ tsp Sugar

1/8 tsp Garlic powder

Generous handful of parsley, diced

S.Rosen’s thin sliced rye bread (seeded or plain)



  1. Prepare the corned beef in your preferred method. Dice once cooled.
  2. In a bowl toss the carrots and onions in 2 Tbsp. olive oil.
  3. Roast the diced carrots and onions on a sheet pan at 400F for 30 minutes.
  4. While the vegetables roast, prepare the malt vinegar mixture. Whisk together the oil, vinegar, sugar, and garlic powder.
  5. Allow the carrots and onion to cool when they come out of the oven (otherwise it will melt the cheese). Once room tempature combine the corned beef, vegetables, parsley, dressing and parsley.
  6. Serve at room temperature with lightly toasted slices of S.Rosen’s thin sliced rye bread. Enjoy!