- 36 slices cocktail rye bread
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons Dijon mustard
- 1/4 pound canned corned beef, chopped
- 1/2 cup shredded Swiss cheese
- 2 green onions, chopped
- Preheat the oven's broiler and set the oven rack 6 inches from the heat source.
- Lay slices of rye bread out onto a baking sheet; toast under the broiler until lightly browned and fragrant, 30 seconds to 1 minute. Set toasts aside.
- Beat cream cheese and mustard together with an electric mixer on medium speed in a bowl until well blended.
- Stir corned beef, Swiss cheese, and green onion into cream cheese mixture until blended.
- Spread cream cheese mixture evenly onto toasted rye bread slices and place on a baking sheet.
- Broil in preheated oven until topping is lightly browned, 2 to 3 minutes.