Brioche Rounds with Crème Fraiche and Golden Caviar

15 thin slices brioche or white sandwich bread 3/4 cup crème fraiche1 1/2 ounces golden caviar or salmon roe 1/4 cup fresh chives, cut into 1-inch piecesHeat oven to 400 degrees.Using a 1 1/2-inch round or shaped biscuit cutter, cut 4 rounds from each bread slice. Arrange bread on a large baking sheet and bake until lightly golden, about 12 minutes. Turn the toasts over and bake until the second side is golden, about 10 minutes longer. Set asideWhen read to serve, spread each toast with about 1/2 teaspoon crème fraiche, top with a little caviar and garnish with a light sprinkle of chives.Serves 14 to 16.Cook's note: Use fanciful shaped cookie cutters if desired.Nutrition values per serving: 147 calories, 5 g fat (2 g saturated), 20 g carbohydrates, 1 g fiber, 5 g protein, 42 mg cholesterol, 245 mg sodium.Williams-Sonoma "Christmas Entertaining: Inspired Menus for Cooking with Family and Friends" (2005 Free Press, $24.95)