Croissant with cream cheese, prosciutto, and figs

Start by preparing the cream cheese with chives. In a small bowl, mix the natural cream cheese with finely chopped green chives and extra virgin olive oil. Season with salt and freshly ground pink pepper to taste. Leave the cream in the refrigerator for the flavors to meld.

In a small pan, melt the coconut sugar with a teaspoon of water. Add the walnut kernels and mix well until the walnuts are evenly coated with caramel. Let them caramelize for a minute, then remove them onto baking paper and let them cool completely. This will give you crunchy walnuts with a delicious caramel crust.

Cut the croissants lengthwise. Generously spread each base with the previously prepared cream cheese. Add a layer of fresh baby spinach leaves and slices of prosciutto crudo. Arrange the figs cut into quarters or thin slices on top. Sprinkle with fresh thyme leaves and caramelized walnuts (lightly crushed if too large).