A fast and tasty open-faced veggie melt with creamy camembert cheese on toasted English muffins.

Open-Faced Veggie Melt

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

1. Combine first 4 ingredients; toss gently and set aside.
2. Slice cheese into 4 equal pieces and place on toasted muffin halves.
3. Broil 1 to 2 minutes or until cheese melts.
4. Spoon vegetable mixture over cheese; garnish with alfalfa sprouts.

Makes 2 servings.