Corned Beef n' Cabbage Bruschetta

Corned Beef n' Cabbage Bruschetta by FnG Eats
Equipment: Measuring Utensils, Chef Knife, Cutting Board, Skillet, Wood Grill, Oven
1 ea    Baguette
½ cup    Garlic Butter
¼ cup    Garlic Aioli (garlic mayonnaise)
8 ounces    Corned Beef Brisket
2 cups    Red Apple Braised Cabbage
¼ cup    Irish Porter/Stout infused Cheddar Cheese (shredded)
2 Tbsp    Green Onions-sliced thin on a bias cut

1)    Re Heat red apple braised cabbage in a small skillet on the stove, or in your microwave oven.  Pre heat oven to 350°
2)    Slice baguette in ½" pieces on a bias cut to create crostini.  Coat one side with garlic butter and place on wood grill (butter side down only) for 30 to 45 seconds to lightly grill and mark.  Remove and let cool let cool.
3)    Place your corned beef on the grill just long enough to mark and add flavor.  Remove from the heat and slice thin.
4)    Coat the buttered side of each crostini with a small amount of aioli.  Top with corned beef and infused shredded cheddar. Place on a baking sheet.
5)    Toast bruschetta just long enough to melt the cheddar.  Remove from oven.
6)    Top with hot cabbage and garnish with sliced green onion.  Serve immediately.