1/4 cup BRIANNAS Champagne Caper Vinaigrette Dressing
1 small bottle non-pareil capers
8 slices packaged thin white bread
2 tablespoons extra-virgin olive oil, plus more for brushing
Preheat the oven to 350° and lightly brush a large baking sheet with olive oil. Using a 2-inch round biscuit cutter, stamp 4 rounds out of each slice of bread and transfer to the baking sheet. Lightly brush the rounds with olive oil and toast for about 15 minutes, until they are lightly golden and slightly crisp.
Drain crabmeat. In a medium glass bowl add 1/3 cup BRIANNAS Champagne Caper Vinaigrette Dressing. Gently stir until crabmeat is completely coated. Cover and let marinate in refrigerator for 10-15 minutes.
In a small bowl, mash the avocados and add ¼ tsp. sea salt and 1 tbsp. finely chopped chives. Spread the mashed avocado on the toasts, top with the crab mixture. Garnish with 3-4 capers each round and serve immediately.