Croissant with cream cheese, prosciutto, and figs

First, prepare the cream cheese with chives. In a bowl, mix the plain cream cheese with finely chopped green chives and olive oil. Season with salt and freshly ground pink pepper. Refrigerate the cream to allow the flavors to meld.

In a pan, melt the coconut sugar with a teaspoon of water and add the walnut kernels. Let it caramelize gently for a few minutes, then remove from heat and let the walnuts cool completely. This way, you will get walnuts with a crispy caramel crust.

Cut the croissants lengthwise. Spread each base with a generous layer of cream cheese, arrange a few baby spinach leaves and slices of prosciutto crudo. Add the fresh figs cut into quarters or thin slices. Sprinkle with caramelized walnuts and fresh thyme leaves.