- 15 g of butter
- 90 g almonds
- 2 teaspoons ground cinnamon
- 30 crispbread pieces (serving size)
- 600 g Castello Double Cream Brie, cut in small wedges
- 150 g of jam (for example, sea buckthorn or plum)
Double Cream Brie 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 to cool. Add 30 pieces of small crisp bread on a platter and place a wedge of Castello® Double Cream Brie on each crispbread.
Top with jam, for example, sea buckthorn or plum on top of the cheese. Garnish with cinnamon almonds and serve.