Yummy Malaysiana: leek toasts with blue cheese

I get in a lot of cooking ruts. Except, ruts sounds like the bad kind of monotony, but Im not sure that it is. There have been pasta phases, in which I was certain that any vegetable, chopped, lightly cooked plus parmesan plus penne made a perfect dinner. I was on a homemade pizza bender for a year or maybe five. There was a galette fixation, that still rears its head once or twice a year. And currently, Im struggling to find a single food that doesnt taste better when it lands on toasts.

Hear me out: Even the most poorly stocked kitchens self, Im looking at you and your shop-for-one-dish-at-a-time ethos probably have bread, somewhere. (Mine is in the freezer. I buy good stuff, and then dont feel rushed to use it up.) And whether youve got diced proscuitto or an excess of greens around, cooking them together and dolloping them on toasts somehow makes them more elegant, more open-faced sandwich-ish, more light dinner-ish. Now that the weather is finally (finally!) warmer and the farm stands are green again, quick meals are welcome.