Brie and Green Olive Canapes

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)
salt (to taste)
ground black pepper (to taste)
1 slice brie cheese
2 tortillas (Mexican)
chives (chopped, to taste)


1Crush the olives.
2Mix 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.
3Place chunks of cheese on the tortillas and cover with the mayonnaise sauce.
4Garnish with minced chives.
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