For the leek crostini, clean the leeks, cut in half lengthwise and chop into matchstick-sized strips. Sauté in olive oil (1). Season with salt and pepper and let cool.
Chop raw ham into fine strips. Chop the mozzarella and raclette cheese into small cubes. Pluck the thyme leaves from the branches. Mix together with the leek, raw ham and cheese.
Peel the garlic and add it to the olive oil (2). Cut the baguette into slices. Brush one side with garlic oil. Now spread the leek mixture on it.
Put it on a baking tray. Bake the crostini in the oven heated to 220 °C on the middle shelf for 8 to 10 minutes.
Serve the leek crostini hot.
For a particularly fine taste you should use high-quality extra virgin olive oil for leek crostini!