Preheat oven to 375°F (190°C). Trim crusts from the bread slices and flatten slightly with a rolling pin. Cut each slice diagonally into two triangles to make 12 toast points from 6 slices.

Butter and bake

Lightly brush one side of each triangle with the softened butter (and a tiny bit of olive oil if using). Arrange buttered-side up on a baking sheet in a single layer. Sprinkle very lightly with the fine sea salt.

Toast

Bake in the preheated oven for 8–10 minutes, rotating the pan once, until edges are golden and crisp. For extra even color, flip and toast 1–2 minutes more if desired. Remove and cool completely on a rack — the toast points should be crisp and firm to support the topping.

Crème Fraîche Spread

Season crème fraîche

While the toast points cool, combine crème fraîche, lemon zest, lemon juice, chopped chives, black pepper, and fine sea salt in a small bowl. Taste and adjust seasoning: add more lemon juice for brightness or a pinch more salt if needed. Chill briefly if not using immediately (10–15 minutes) to let flavors meld.

Portion

Spoon the crème fraîche mixture into a piping bag fitted with a round tip or into a small bowl for spooning. Using a piping bag gives neater, uniform dollops on the toast points.

Caviar & Assembly

Prepare caviar for service

Place a small bowl of crushed ice in a shallow dish or bowl to keep the caviar chilled. Set the tin or jar of caviar on top of the ice just until ready to serve. Use a non-metal spoon (mother-of-pearl, bone, or plastic) to portion the caviar to avoid metallic taste.

Top the toast points

Place the cooled toast points on a serving platter. Pipe or spoon about 1 tablespoon of the seasoned crème fraîche onto each toast point, leaving a small well in the center. Using the non-metal spoon, gently place approximately 1 teaspoon (about 2–3 grams) of caviar on top of each dollop of crème fraîche.

Garnish and serve

Finish each toast point with a tiny sprinkle of extra chopped chives and a small lemon curl or a drop of lemon juice to taste. Serve immediately while toast points are crisp and caviar is cold. Keep remaining caviar chilled on ice and consume within recommended time for freshness (usually within a few hours of opening).