Croissant with Chive Cream Cheese, Prosciutto, and Figs

First, prepare the chive cream cheese. In a bowl, mix the cream cheese with finely chopped chives and olive oil. Season with salt and freshly ground pink pepper. Chill in the refrigerator until ready to use.

For the caramelized nuts, heat the coconut blossom sugar with one teaspoon of water in a pan. Add the walnut kernels and let them caramelize briefly. Remove from heat and let cool completely until they form a crispy crust.

Slice the croissants lengthwise. Spread the bottom halves generously with the prepared cream cheese. Top with washed baby spinach and prosciutto slices. Slice the figs and arrange them on top.