Using a 1 1/2-inch diameter biscuit cutter, cut the sliced bread into 6 circles and put on a baking sheet. Toast the brioche circles in the oven for 3 to 5 minutes, until golden brown. With a rubber spatula, fold together the cream cheese and chopped chives and place in a small pastry bag with star tip. Pipe out about 1/2-ounce of cream cheese and chive mixture onto each toasted brioche circle. Cut off top of strawberry, slice in half lengthwise, then cut each half into 3 wedges. Cut the 1/2 wheel of Brie into 6 triangle wedges. Place 1 wedge of strawberry and 1 wedge of Brie standing up on the cream cheese. Place 1 parsley sprig on top of each.