Open-Faced Veggie Melt
A fast and tasty open-faced veggie melt with creamy Camembert cheese on toasted English muffins.
1 cup thinly sliced unpeeled cucumber
1/2 cup grated carrot
1/4 cup sliced green onions
3 tablespoons Italian-style salad dressing
6 ounces Camembert cheese
2 English muffins, halved and toasted
1/2 cup alfalfa sprouts
- Combine first 4 ingredients; toss gently and set aside.
- Slice cheese into 4 equal pieces and place on toasted muffin halves.
- Broil 1 to 2 minutes or until cheese melts.
- Spoon vegetable mixture over cheese; garnish with alfalfa sprouts.
Makes 2 servings.