I think I made these originally with things I had sitting in the fridge--who wants to see perfectly good salad and mushroom leftovers go to waste? I have since made these as hors d'oeuvres at various get-togethers, and I find they are really easy to prepare ahead of time. If you mix a batch of dressing, wash a bunch of frisee and sautee a batch of mushrooms, you can throw these toasts together at the last minute!

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