Crostini with Vegetables and Raclette Cheese
Rinse and trim the leek, then halve lengthwise. Blanch in boiling salted water for 5-6 minutes. Drain, and cool slightly. Peel and coarsely grate the carrot.
Toast the bread, and sprinkle with a little butter. Thinly slice the leek, then arrange the slices on the bread. Season to taste with salt, pepper, and nutmeg. Top with grated carrot and parsley. Cover with a slice of cheese. Place on a baking sheet, and broil for 2-3 minutes until the cheese has melted and browned lightly. Serve immediately once removed from the oven.