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.