Drain the cans of tuna into a fine sieve with a bowl underneath, flake the tuna (discard the oil) and add into a large bowl, along with the mayonnaise, onion, garlic and parsley, season with sea salt & black pepper, mix together until well mixed, cut the baguette into diagonal slices, add the tuna salad over each slice of baguette, top off each one with a green olive wrapped with an anchovy and pierced with a toothpick

Spread the cream cheese (room temperature) over the slices of bread, top off each one with a slice of smoked salmon, stack them together in layers of two, then gently cut each one into four evenly sized squares, top off with finely chopped chives

Cut the brie cheese into ¼ inch (.635 cm) thick slices, add 2 slices over each craker, top off each one with a dollop of strawberry jam and a walnut

Cut the Manchego cheese into ¼ inch (.635 cm) thick slices, cut the roasted peppers into thin strips and cut the baguette into diagonal slices, add 1 slice of Manchego cheese over each slice of baguette, top off with a couple strips of the roasted peppers, drizzle each one with a kiss of extra virgin olive oil and a dash of dried rosemary