Brie and Green Olive Canapes


In this modern (read: unfussy) spin on classic canapes, tortillas stand in for the usual sliced bread as the base. Use corn tortillas for a gluten-free option. The tortillas are first topped with sliced Brie (Camembert or other creamy cheese would also work, as would a fresh goat cheese) and then a flavorful spread of crushed pitted olives, fresh parsley, and mayonnaise. Kalamata olives are a good choice here, but you can use your own favorite variety.


  • 100 grams pitted olives
  • chopped parsley (to taste)
  • mayonnaise
  • salt (to taste)
  • ground black pepper (to taste)
  • 1 slice brie cheese
  • 2 tortillas (Mexican)
  • chives (chopped, to taste)


  1. Crush the olives.
  2. Mix the crushed olives with chopped parsley and 1 tablespoon of mayonnaise, season with a little salt, pepper and a little more mayonnaise if you prefer.
  3. Place chunks of cheese on the tortillas and cover with the mayonnaise sauce.
  4. Garnish with minced chives.
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