Croissant with Chive Cream, Prosciutto, and Figs

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

In a pan, heat the coconut blossom sugar with a teaspoon of water until it melts. Add the walnuts and let them caramelize briefly. Remove from heat and let cool on baking paper until firm and crispy.

Slice the croissants lengthwise. Generously spread the chive cream on the bottom halves. Top with baby spinach, prosciutto slices, and figs cut into wedges. Sprinkle with fresh thyme and the caramelized walnuts.