Creamy White with butter roasted cinnamon almonds

25min 10 servings
  • 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

Preparation

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.

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