St. Patrick's Day is this Saturday night and I've invited my friends over to have dinner with me before we all go out drinking at the bars. I'm pretty sure it's going to be a long and crazy night, so I want to make sure that we eat a delicious and hearty meal of Irish fare. Green is the theme and I already sent out shamrock shaped invitations, so my friends know about the event with plenty of time to rsvp. I've spent a few hours researching recipes (totally geeky-but so much fun!) and have come up with a wonderful menu. To see what tasty treats I'll have waiting for my guests when they arrive,
Although the main course is pretty substantial, I always like to have a little appetizer for guests to nibble on. I don't know about yours, but my friends never show up at the same, scheduled start time. Corned beef is a classic St. Patrick's Day ingredient that Irish-American's generally associate with the holiday, but Instead of making the expected corned beef and cabbage, I'm making a corned beef and swiss appetizer.
1 pkg. (8 oz.) cream cheese, softened
2 tsp. dijon mustard
1/4 lb. corned beef, chopped
1/2 cup shredded swiss cheese, recommended gruyere
2 Tbsp. chopped green onion
36 slices cocktail rye bread, toasted
- Preheat broiler.
- Beat cream cheese and mustard in medium bowl with electric mixer on medium speed until well blended.
- Add corned beef, cheese and onion; mix well.
- Spread evenly onto toast slices. Place on baking sheet.
Broil 2 to 3 minutes or until lightly browned.
Makes 3 dozen appetizers.
Make-Ahead: Prepare as directed but do not broil. Place in single layer on baking sheets. Freeze 1 hour or until firm. Place in freezer-weight resealable plastic bags. Freeze up to 1 month. When ready to serve, remove from freezer and let stand at room temperature 10 minutes. Then, broil as directed.