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 Castello Extra Creamy Brie in small triangles and place on crispbread.
Top with jam, for example plum, on top of the cheese. Garnish with cinnamon almonds and serve.