- 15 g of butter
- 90 g almonds
- 2 teaspoons ground cinnamon
- 30 crispbread pieces (serving size)
- 600 g Castello Creamy White
- 150 g of jam (for example, sea buckthorn or plum)
Creamy White with butter roasted cinnamon almonds
Melt the butter in a pan. Add almonds and cinnamon powder and fry the almonds lightly brown. Put the almonds aside and allow cooling. Add 30 pieces small crisp bread on a platter. Cut Creamy White in small triangles and place on crispbread.
Top with jam, for example, sea buckthorn or plum on top of the cheese. Garnish with cinnamon almonds and serve.